THE PRODUCER : Italo Pietrantonj
Aging: 4 months, then in steel for an additional 3 months.
Harvest time: Hand-harvested at the end of September – beginning of October
Production Gentle pressing of the clusters, cryomaceration on the skins to extract fruit aromas and varietal characteristics of the Trebbiano and Malvasia grapes, followed by static cold-settling of the must (ca. 10oC), then controlled-temperature fermentation of the must in small French oak barrels at a controlled temperature of 16–18 °C. The wine matures on the fine lees, with periodic bâttonage, for four months, then in steel for an additional three months.
Nose: This wine offers delicate hints of acacia, citrus, and spice.
Taste The full-bodied palate exhibits fine structure, complemented by generous flavours and warm alcohol.