Description

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

EXPOSURE: south, between 200 and 300 meters above sea level

TERRAIN TYPE: thin moraine with good presence of skeleton

BREEDING: guyot

PLANTING DENSITY: 4300 vines per hectare

YIELD PER HECTERO: 90 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: intense straw yellow

FRAGRANCE: floral notes of wisteria, citrus accents, peach, apricot jelly with final notes of toasted almond, sugared almonds and liquorice

TASTE: fruity returns of citrus and candied citron, accentuated freshness that accompanies an excellent drink together with mineral hints. Peculiar closure with a note of liquorice, in the name of complex elegance

PAIRING: excellent aperitif, it is also ideal both with fish and shellfish and with more complex preparations including white meats

TEMPERATURE: serve at 10º-12º degrees