Fermented in oak barrels
The must is obtained from a light extraction of a mature and healthy grape with part alcoholic and part malolactic fermentation taking place in oak barrels, conserved on the lees, with an ageing of approximately six months in contact with wood.
Pale yellow with brilliant golden reflections.
Very pleasant and surprising, with hints of vanilla, banana, peach, toast, butter, etc. Rich and excellent.
Well balanced, warm and creamy, full on the palate with a long, tasty finish and a complex and lasting after-taste with nose notes.
Very interesting, harmonious, frank and creamy with a long finish.
May be consumed as a young wine, its characteristics promise an excellent evolution and conservation in the bottle.Download product detailsDownload the image