"Hand harvested. The whole berries are pressed gently in a pneumatic press. After a first racking, the must is transferred to temperature-controlled fermentation still vats. The wine stayed on the lees for all of its life before bottling. Clarification of the musts made with a new “state of the art” flowtation bio-system. Malolactic partially done. Bottled under vacuum.
Bouquet is very pleasant with a good array of varietal aromas such as pear, banana, apricot and Acacia flowers. Taste is reminiscent of pear syrup and quince peel. Good acid balance, good body and long finish. Mature wines have a bouquet of toasted almonds and straw."
- Di Lenardo
10% off straight or mixed dozens