THE PRODUCER : Italo Pietrantonj
Harvest time: End of September – first ten days of October
Production: Gentle pressing of the clusters, cryomaceration on the skins to extract fruit aromas and varietal characteristics of the pecorino grape, followed by static cold-settling of the must, then controlled-temperature fermentation and maturation in stainless steel.
Nose: The bouquet is delicately floral, with accompanying notes of citrus and tropical fruit.
Taste A generous-sized palate offers rich, full flavours that are vibrant and crisp, and the finish displays the classic note of almond
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