All the grapes are hand sorted twice for a further selection and then macerate in cold condition for about 20 hours. The wine is produced by the THE GANIMEDE METHOD - a cold maceration process which produces extremely aromatic white wines: An inverted cone is inserted in the interior of a tank which allows C02 to enter and prevents oxidation. Then, injection of small quantities of C02 to facilitate an elegant yet subtle aromas.
Part of the free-run must was fermented in carefully-selected French oak casks where it spent six months over lees to acquire nuances and aromas. The rest of the wine continues sur lee in the stainless-steel vats with periodical stirring.
The blending takes place after six months approximately. After bottling, the wine stayed in our cellars for a few months to ensure that all those aromas that make it unique and special would blend together.
" Stunning nose, surprisingly vibrant for its age. Fresh and energetic fruit showing lovely evolved character. Intense, persistent finish with a little minerality. Showing the longevity of the variety. Drinking window: 2023-2027 " 94pts Decanter.com
