Grapes are sourced from vineyards at Lapio, around 500m above sea level. The vines are guyot-trained and soils are largely clay. Grapes are picked around the last week in September, and the whole bunches are pressed. The juice is fermented, and then refined in stainless steel for 10 months on fine lees.
Stone fruit aromas with some savoury, flinty and herbal notes. The palate is complex with peach, nectarine, mineral, and slight leesy characters. Textural with crisp acidity and great length.
Calamari, seafood and vegetable pasta dishes. Porcini mushroom lasagna with ricotta.