Production
The Timorasso vines are cultivated in a small plot at La Battistina Estate with north-easterly exposure. After harvesting the grapes are destemmed and crushed and the juice fermented for about two weeks in stainless steel vats. It also undergoes malolactic fermentation. The wine stays on fine lees in stainless steel for about 10 months prior to bottling.
Tasting notes
Ripe stone fruit aromas leading to a textured palate with citrus and apricot characters alongside nutty, mineral notes and bright acidity. The finish is long, savoury and lightly saline.
Food match
Enjoy with creamy pasta and risotto dishes and seafood.
