Monferrato Bianco DOC
Calcareous clay, with south-western exposure, 250 m. above sea level.
Planting layout: 2,5x1 m; planting density: 4000/ha; training method: Guyot.
Grapes are harvested by hand and immediately de-stalked and crushed, before being submitted to cold maceration for 7/8 hours at a temperature of 5°C. Subsequently grapes are pressed and the must, after a natural decantation, is transferred to new French oak barriques where alcoholic fermentation takes place at a temperature of 12/15 to maintain the grapes’ peculiarity.
A first period of ageing of about 18 months, takes place in the same barriques at a temperature of 10-12°C, to avoid malolactic fermentation. Subsequently maturation continues in bottle for a further 12 months.
Intense straw yellow with golden hues.
Complex with notes of ripe yellow fruit as well as dried and candied fruit. Floral scents of acacia and lime-tree, spicy notes of vanilla and cinnamon.
Intense, warm and soft, balanced with right acidity. Pleasant sapidity and minerality with a long finish.