Intense pale gold.
Continuous and persistent with fine, compact and creamy foam.
Of delicate ripe fruit, slightly withered (ananas and apricot), of
fully ripe yellow peach, of candied “tarocco” orange, of small
red berries, of withered white and yellow flowers (honeysuckle,
helichrysum, lime and acacia), of brioche bread, of vanilla nougat.
A light note of boisè which amalgamates very well with the wine’s
complex and full-bodied aromaticity.
Elegant and harmonious, with a freshly acid vein that perfectly
marries with the wine’s important structure, which is savory and
of great fullness and length. The initial notes of slightly withered
fruit (agrumes and yellow peaches) return in the aftertaste as well
as the candied orange, with roasted nut and almond, and a “finale”
of agrumated and vanilla honey.
Shellfish, lake and river fish, (either “white” or “in cartoccio”),
fat poultry (capon) or more hallenging matches with bird game
(woodcock, snipe and quail), and seasoned cheeses. At its best
with freshly baked bread and mortadella ham.
Grapes: Chardonnay 50%, Pinot noir 50%
Winemaking: Gentle pressing, fermentation in temperature - controlled stainless steel tanks
Ageing: 6 months in stainless steel plus Barrique
Fining: at least 60 months on lees
Service temperature: 8 - 10°C
Type of ground: Morainic
Training system: Guyot
Plants per hectare: 6.250
Production per hectare: 80 quintals