Production
The fruit was sourced from the cooler sites of the Il Cascinone estate. The fruit is hand-harvested, transported to the winery, and chilled to 5° C. Whole bunches are pressed, and after settling for 48 hours the juice is racked and fermented at 15° C. After secondary fermentation in bottle the wine rests in a cool underground cellar for 4 years on lees to give it richness and complexity. It is then hand riddled and disgorged.
Tasting notes
Fresh apple, citrus and honey on the nose with complex savoury brioche characters. On the palate ripe orchard fruit and subtle citrus flavours come to the fore with some leesy, toasty notes in the background. Medium-bodied with fresh acidity, an attractive creamy texture and prominent fruit on the finish.
Food match
White meats and fish dishes.
