Production
The vines are Guyot-trellised and grow south-facing, at 400-500m altitude. The soil is a combination of sand, loam, clay and quartz. The 100% Vermentino grapes are hand-harvested towards the middle of September. After destemming and soft pressing at low temperatures, the wine is fermented in stainless steel over a period of 15 days. The wine spends 6 to 8 months on fine lees, and a further 2 months in bottle before release.
Tasting notes
A fresh, vibrant nose with subtle citrus and honey aromas complemented by lightly herbal notes. The palate is focused and textural with ripe apricot characters offset by mineral notes and a taut saline finish.
Food match
Pairs well with sea bass and tuna, pork, and vinaigrette-dressed salads.
