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Vineyard management techniques are aimed at obtaining the maximum health of the grapes, an essential condition for allowing for a prolonged ripening process and obtaining high sugar and aromatic concentrations.
After pressing, the precious must is left to ferment for approximately 10 days at a temperature of 18-20°C. It is then aged on the lees for 12 months. During this phase, the wine achieves the right balance between the concentration of aromas and the complexity of its perfumes.
Color: intense golden yellow.
Aroma: broad and complex, intense, aromatic, characteristic musky hints, honey and candied fruit.
Flavor: Complex and fruity, with notes of ripe and baked apple. Notes of honey and candied fruit are also present.
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