Winemaking Philosophy
The
Arneis vineyards used for this selection are cultivated on loose
soils with a strong presence of silica and a particular
microclimate, which can give wines aromatic and elegant.
The
grapes are picked by hand and the harvest is followed by
cold maceration with soft pressing. The must then undergoes
temperature controlled fermentation at 16-18 °C for about 10
days.
The last important phase for this wine is a short period of
bottle ageing, in order to develop its structure and pleasant
bouquet.
Tasting Notes
Statistical information
