Close your eyes: essence is concentration and is part of our DNA. |
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 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: 40 years
Vine training system: guyot
Harvesting period: September
Vineyard location: Cormòns (GO)
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 assembled and bottled. The wine ages then for a further period in the bottle before being released.
Floral, alluring, complex. It presents a golden yellow color and a nice fluidity.
The nose of jasmine and bergamot is intense and elegant with hints of flint and Williams pear that mingle, offering a pleasingly warm sensation.
In the mouth it is harmonious, intense and mineral and offers a long sensory experience with its persistence and pleasant after taste.
It particularly complements vegetable soups and fish chowders.
Excellent paired with seafood risottos and grilled fish.
SERVING TEMPERATURE: 12°C