About this wine
First produced: 1996.
Soil: sandy-clayey Pliocene sediments.
Harvest: manual at the beginning of October. Grapes dry on the vines.
Vinification: fermentation in French-oak barriques at 20°C.
Alcohol: 15%. Residual sugar: 90 g/L. Aging potential: 10–15 years.
Characteristics: intense golden yellow; floral and spicy aromas; sweet, velvety palate with an almond finish.
Serving temperature: 12–14°C.
