grapes are de-stemmed and cold-pressed, then the first-press must undergoes alcoholic fermentation in steel vats with native yeasts, followed by maturation and ageing partly in steel and partly in French Allier barriques with periodic stirring of the lees through 'batonnage' for six months.. After blending in stainless steel, the wine is bottled with sterile filtration then the wine rests in bottles for at least 12 months while malolactic fermentation is not carried out.
passatelli with pesto and clams sauce, baked and Livorno-style (tomato, garlic and parsley) dried cod, griddle fillet of tuna, octopus with potatoes and ginger.
golden yellow in colour, with a range of very fine aromas: hawthorn, sage and wild herbs, yellow peach, apricot and a pleasant honey background. Remarkable on the palate, with full flavour and structure, and lots of freshness. A very convincing finish.