The Carricante and Minnella vines are organically cultivated in poor volcanic soil in Monte San Nicolò, on south-east facing slopes at an altitude of around 600m. The fruit is hand harvested in mid-October. Then the carefully selected grapes are cold macerated for 24 hours and, after destemming, are pressed softly. The juice is left to ferment at a controlled temperature of 13-15°C for approximately 20-25 days. The wine is kept in stainless steel, on fine lees and with regular batonnage, and spends a further 3-4 months in bottle before release.
Pronounced and complex nose with savoury, nutty aromas and hints of fennel, ginger and white spice. The palate is fine, concentrated and textural, with lightly honeyed stone fruit balanced by minerality and sappy acidity. Long and savoury on the finish.
Ideal as an aperitif or accompaniment to seafood, sushi, fried fish and vegetable tempura.