Description

PRODUCTION AREA: “Nave”, “Paini”, “Stazione” vineyards 8 hectares in Bornato di Cazzago San Martino

EXPOSURE: south, between 200 and 220 meters above sea level

TERRAIN TYPE: thin moraine with good presence of skeleton

BREEDING: guyot

PLANTING DENSITY: 4300 vines per hectare

YIELD PER HECTARE: 70 quintals

PRODUCTION METHOD: organic farming since the first harvest, with certification since 2014

HARVEST PERIOD: first half of August

VINIFICATION: soft pressing and subsequent fermentation at a controlled temperature of 14º-15º celsius in a steel tank

BOTTLING: draft in the spring following the harvest

AGING: in the bottle for secondary fermentation for a minimum of 24 months after the draft

CHARACTERISTICS: light straw yellow

BOUQUET: notes of white flowers, hints of lime peel and grapefruit and nuances of croissant and honey. Finish of gunpowder and liquorice

TASTE: creamy and silky freshness that supports a refined and lively drink, with a delicate hint of grapefruit and important mineral traces. Final with flavors of liquorice and biscuit

PAIRINGS: characterized by great versatility, therefore perfect throughout the meal. Special combination with first courses

TEMPERATURE: serve at 10º-12º degrees