Manual harvest, maceration at cellar temperature (about 20 ° C) 48 hours with start of fermentation on the skins, continuation of fermentation in second passage oak barrels and subsequent malolactic fermentation, aging in the same containers on whole lees for 8 months and then bottling.
Immediately striking is the cleanliness and intense and crystalline straw yellow color, consistent and with a regal and refined olfactory impact, white flowers of acacia and lime, peach pulp and almost buttery vanilla notes, it is creamy and enveloping, an ephemeral hint of roasting closes the fan, enters gracefully and caresses the palate, the sip is linear and balanced, the link between the acid part and the sugar alcohols is well defined, apology for a unique terroir that distinguishes the product. A persistent and mineral-rich finish that gives a clear and well-defined image of the Collio and its potential.
Tasted by Davide Terletti: Sommelier and Official A.I.S. Lombardy
Wine to drink but does not mind a couple of years of bottle aging.
Taste it at a temperature of 10 ° C - 12 ° C. Excellent with tuna carpaccio, rocket and parmesan, risotto with crustaceans, bread gnocchi with speck, second courses of fish, even elaborate, white meats, cheeses, even quite seasoned ones.