The farm has an extension of 300 hectares of land, 15 of which dedicated to a high-quality wine production. An area of 9 hectares is dedicated to the grapes of Cabernet Sauvignon, Cabernet-Franc, Sangiovese and Petit-Verdot. The soils on which the vineyards are located are silty and sandy, with a clayey consistency, rich in skeleton and with excellent drainage. The training is pruned-spur cordon-trained with 4 fruiting buds per plant. Wine with a straw yellow color with golden reflections. Intense aroma with floral and fruity notes. The taste is soft and balanced with an acidic note that enhances balance and pleasantness. The aromatic and structural complexity, due to the long aging on its yeasts in French barriques, gives it characteristics suitable even for long-term aging. Gentle pneumatic pressing in the absence of oxygen. The resulting flower must is cooled and carefully decanted in the absence of oxygen. Fermentation lasts 20 days and takes place in thermo-conditioned steel vats at a temperature of 14°C. Aging in steel vats in contact with its own lees for 9 months. Subsequent aging in bottle.
Viognier 100% – 0.75L
Contains sulphites.
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