A selection of Grechetto grapes are fermented in barriques, giving rise to a structured and elegant wine that is yellow in colour, with golden reflexes. On the nose it presents hints of yellow pulped fruits and vanilla, qualities derived from its containment in wood during the process. On the palate the bitter almond of Grechetto is balanced by buttery notes and generous minerality. It reaches full maturity around a year after harvesting.
Grape fields of the Grechetto clones G5 and G109 are grown according to the guyot method at a density of around 4,500 vines per hectare. The soil is extremely rich in clay and production yield is 8 tons/ ha.
Grapes are rigorously selected on the vine, hand picked and taken to the cellar, where they are left to cool at 5° for around 24 hours. They are then delicately de-stemmed to keep them intact as much as possible, before being sent to a cryomacerator where they undergo film maceration which enables the transfer of primary aromas from the skin to the pulp, for approximately 16 hours, anaerobically. The grapes are then gently pressed, resulting in a rich must that is left to decanter for another 24 hours in cold temperatures before being separated from its lees and fermented in small oak barrels. Once alcoholic fermentation is complete, wine remains in the barrique in contact with fine lees and undergoes battonage on a daily basis initially, and then weekly, for another six months.
Aged in the bottle for at least six months
Its complexity makes it particularly suitable for Umbrian mature cheese starters, charcuterie and bruschetta with liver pâté or truffle. Also excellent for all kinds of fish dishes and a fine accompaniment to white meat.