The fruit was sourced from the winery's own Pinot Noir (60%) and Chardonnay (40%) vineyards situated in the cooler sites of the Castel Boglione commune. The fruit was hand-harvested and the containers transported to the winery for chilling to 5° C. The whole clusters were then loaded into the pneumatic press where they were gently pressed. No SO2 was added at any stage before disgorging much later. After settling for 48 hours the juice was racked and tank fermented at 15° C. When this had completed, the wine rested in a cool underground cellar for 3 ½ years on its yeast lees to give it richness and complexity. It was then hand riddled and disgorged.
Creamy, bready notes balanced by fresh fruit. Subtle citrus aromas and yeasty, biscuity notes. On the palate more leesy characters balanced by ripe orchard fruits. Medium-bodied with a creamy texture and a touch of fresh acidity on the finish.
White meats and fish dishes.