After destemming, the must and pulp underwent a cold maceration on the skins, followed by a gentle pressing to separate the grapes from the skins. Fermentation took place in temperature controlled stainless steel tanks. The wine aged on the lees for several months before being bottled. Straw yellow with bright green hues. The nose has distinct aromas of almond blossoms with a background of floral notes of hawthorn and chamomile. The alcohol, which is balanced by the wine’s fresh and fruity character, contribut
Straw yellow in color with bright green highlights. Distinct aromas of almond blossoms with floral undertones of chamomile and a hint of green peppers. Well structured, silky, and refined. This full-bodied wine has a pleasant and long lasting finish.
The Collio’s hilly terrain, formed during the Eocene period, is composed of layers of sandstone and loam rock (limestone and clay) that were once the ocean floor. Today the sea, which is about twenty kilometers (12 miles) away, and the nearby Alps send afternoon breezes over the vineyards, cooling the grapes after a warm day of sun. Proximity to mountains and sea, along with the mineral-rich but poor soils, create the ideal situation for producing complex, well-structured wines that are very age-worthy. These soils are impermeable so rainwater flows off their surface, producing little erosion and preventing standing water.
The grapes were cold macerated and fermented in stainless steel (85%) and oak (15%). The wine was aged for eight months on its lees and eight months in bottle.