35 years old and doesn’t show it:
a super cru that is absolutely unique
An organic approach to vineyard management entails respecting the rules and regulations in place as well as adhering to an overall philosophy of safeguarding the ecosystem and its cycles. Respect not only for the life cycle of the vines but for the lunar cycles, upon which we set the calendar of our work. Indeed, the phases of the moon determine when and how we carry out the various processes in the vineyard and in the winery. We strictly harvest the grapes by hand when they are ripe to perfection to further select only the best clusters destined for natural vinification.
The entire production cycle requires considerable effort and pursuit for perfection, with utmost respect for nature and all its forms of life. The reward, however, is a healthy, clean environment with an interesting biodiversity, brought about by the many different plants, herbs, flowers, insects and wildlife that inhabit our vineyards, which naturally contribute to the sustainability and safeguard of the entire ecosystem.
Average vineyard age: 35 years
Vine training system: guyot
Harvesting period: September
Harvest: by hand
Area of Production: Cormòns (GO)
The grapes are destemmed and undergo cold maceration using the Ganimede method. This process allows for a delicate extraction
of the noble compounds of the grapes, using fermentation gases to constantly agitate the mass of marc and skins within the fermenter
. Dynamic skin maceration takes places in an environment that is saturated with carbon dioxide thus protected from any oxidation and bacterial proliferation. Fermentation takes place at a controlled temperature of 18°C. The wine is then racked part into stainless steel tanks and part in 500-liter
tonneau barrels. It spends a few months on the lees and then it is bottled.
Upfront, silky, balsamic. Golden yellow in color it displays a layered nose that ranges from warm notes of custard to more refreshing and aromatic aromas. In the mouth it dazzles with its pronounced sapidity and mineral edge, which it balances with its great complexity and backbone.
It nicely complements all tomato sauce pastas and risottos, herb frittatas, and crustaceans.
Superb when paired with salt-baked branzino!
SERVING TEMPERATURE: 12°C