THE PRODUCER : Di Lenardo
Nose: Bouquet is very pleasant with a good array of varietal aromas such as pear Williams, banana, apricot and Acacia flowers.
Taste: Taste is reminiscent of pear syrup and quince peel. Good acid balance good body and long finish.
The whole berries are pressed gently in a pneumatic press. After a first racking, the must is transferred to temperature-controlled fermentation still vats. The wine stayed on the lees for all of its life before bottling. Clarification of the musts made with a new “state of the art” flowtation bio-system. Malo-lactic partially done. Bottled under vacuum.
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