About this wine
Vineyard and terroir
The vines are 30 years old and grow at 200–220 metres above sea level on south- and southeast-facing hills. The soils are clay-limestone, which gives the wine its distinctive mineral character.
Vinification
Winemaking begins with brief skin contact, which deepens the colour and adds tannin. The must is then gently pressed, clarified and inoculated with selected yeasts. Fermentation takes place in stainless steel tanks at a constant 15 °C, developing the wine's structure and bringing out the character of the grape variety.
Ageing
The wine spends several months on the lees for greater depth of flavour and aroma. After bottling it matures in the bottle for several more months.
Tasting profile
Rich and straw-gold in colour, with intense floral and herbal aromas. The taste is full, warm and lingering. The wine evokes a Mediterranean shore where a light breeze carries the scent of flowering lemon trees together with the mineral notes of limestone.
