Appearance: golden yellow, brilliant.
Nose: intense, very mineral, celery overtones, slight and well-integrated hint of wood.
Palate: ample attack, well-rounded, fine exotic freshness, roasted almond. According to the vintage, the wine can be kept from 30 to 60 years, indeed from 50 to 75 years
The grapes are hand-harvested generally at very good maturity (the potential alcohol content is above 14% vol.).
After pressing the entire grapes, the must is cold settling between 24 and 48 hours. About 50% of the volume is vinified in big new wooden barrels (600 liters), the others ferment in vats.
Before bottling, the wine is aged in casks, with stirrings of the lees, and is checked by frequent tastings. This is organoleptic criteria which determine the length of the wooded period. In general, bottling happens from 10 to 12 months after harvesting.
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