Only 1152 bottles
The harvest is done by hand in boxes of 20 kilos. The grapes are de-stemmed by machine and cold macerated for a minimum of 12 hours, helped by carbonic snow. Subsequently it is pressed in a small vertical press and the resulting must is racked overnight. The must is then transferred to a new French oak barrel and a small 1,000 liters stainless steel tank where it will ferment at low temperature. After the fermentation, the wine remains in contact with its lees for a minimum of 7/9 months. During this period of time batonagges are made to put the lees in contact with all the wine. The wine is aging 7/9 months, part in barrel and part in stainless steel tank. It's only lightly filtered before bottling.
It has a very light straw-yellow colour. Its scents present a very varietal nose, where the notes of grass, fennel, hay, stone fruits and white fruits abound. Above all, the integration of the wood is noteworthy, providing subtle balsamic nuances.