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