Viticulture and Harvest
Grown in rich terra rossa soil (red clay formed from the weathering of limestone), the vines were spur pruned to 2 buds, vertically shoot positioned and bunched thinned in November.
The grapes were hand picked in late February 2016.
Free run juice was settled and racked, innoculated with yeast and fermented at 13 degrees in stainless steel until the sugars dropped to 1.5 Baume, where it was transferred to French oak – 50% new – and matured on full lees for 12 months.
Aromatics of guava and pineapple follows through with peach, pear and nectarine palate, complemented with a creamy vanilla oak.