Net Dry Extract
14 – 15 °C
VINEYARD LOCATIONS: Fondo Galante. The average altitude of the parcels is 200 m a.s.l.
TRAINING SYSTEM: Veronese pergola (arbour) and espalier with guyot pruning.
HARVESTING: from the second half of September.
PARTIAL DRYING: until March, resulting in an average weight loss of 70 – 75%.
AGEING: in French oak barriques.
TASTING NOTES: golden yellow with copper tones. The nose is characterized by aromas of dried apricot, honey, white pepper, almond husk, caramel that are subsequently discovered on the palate. Marked savoury-tanginess and minerality dominated by sweetness. A creamy wine with an intense aromatic persistence, and burnt caramel on the finish that somewhat offsets the sweetness of the wine.