Aged 3 months in stainless steel on the lees with an additional month in bottle prior to release.
Grapes are harvested in early to mid-October. Immediately following harvest, grapes are destemmedand undergo a gentle press followed by cold settling at 57 ̊F for 24-48 hours. Fermented in stainless steel between 61 -64 ̊F. No malolacticfermentation.
Light scents of ripe pears, apricots, apples, fern and mint.
Lively acidity and spicy mineralitytypical of a vine cultivated in Tufo, with an incredibly long finish showing soft notes of balsamic.
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