A careful selection first in the vineyard and then in the cellars,- both before and after de-stemming, – preceded a soft pressing of the grapes, harvested and fermented parcel by parcel fora whole series of different wines to blend.
A moderately warm fermentation used delicate extraction techniques to insure elegance and suppleness. Malolactic fermentation and 18 months of aging took place in small oak barrels. Ten months of bottle aging preceded the release.
On the nose the initial balsamic sensations are followed by aromas of ripe fruit and spices. The palate is velvety, with soft tannins and much finesse. The mouthfeel is well supported by savory mineral notes and a long persistent finish.