VARIETY: Sauvignon Blanc.
VINEYARDS: Espalier’s training system vineyard on the upper hills of Alpone.
HARVEST: End of September and beginnig of October.
VINIFICATION: The grapes are pressed gently and the must is cold settled.
AGEING : he wine is fermented for at least six months in two – three year old barrels.
APPEARANCE: Straw yellow with green hues.
NOSE: Delicate and intense, hints of spices and cinnamon with a clear hint of vanilla.
PALATE: Full-bodied, lenght, with a spicy flavour blending with the smokiness of the wood.
ALCOHOL CONTENT: 12% vol.
FOOD MATCHING: his wine goes well with strong tasting first courses, elaborate risotto, asparagus with hard boiled eggs, fried snails, mature and pungent cheeses.
SERVE: It is recommended to serve at a temperature of 10-12°C.