The Wine
A richer and more textural white Italian varietal with an enticing notes of spiced apples and stone fruits. The palate texture is seductively smooth and even, showing luscious fleshy stone fruits and tropical nuances. A rich wine which can be enjoyed now or cellared.
Winemaking
The grapes were hand harvested and whole bunch pressed with only the free run juice collected. The juice was fermented in stainless steel tanks at fourteen degrees Celsius and once dry, the lees were stirred once a week for five and a half months prior to bottling. A parcel of about 30% was aged in old French oak barriques and underwent partial malo-lactic ferment for three months to provide subtle toasty nutty influences to the aromatics and texture on the palate.
Maturation
Fermentation vessel Stainless steel 65%, 35% oak (all old barrels)
Type of oak: Gamba, Water Bent, Nevers
Fining agent: skim milk and Isinglass
Oak toasting: Medium
Filtration: crossflow Filtration
Final Analysis
Alcohol: 14.1 % Alc/Vol
Acid: 6.2 g/L
pH: 3.38