

It is the memory immersed in aromas and flavors awaited with great respect for time. It is the patient wine that returns to today from a succession of seasons.
The grapes, at perfect ripeness, in a very short time from harvest, are softly pressed and fermented in steel tanks at a controlled temperature of about 18 ° C.
Bottling In spring the cuvée and the bottling for the second fermentation are made. The base wine used is of a single vintage but coming from different vineyards. The wine is then aged with its own yeasts for a minimum period of 3 years
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