ORGANOLEPTIC CHARACTERISTICS AND VINIFICATION:

It presents a beautiful, intense straw yellow color with rapid gold-green highlights, crystalline and with good consistency. On the nose, it presents bold and persistent aromas, of good finesse and elegance, with distinct hints of wildflowers, broom, honey, and lighter notes of citrus. On the palate, it is dry and warm, with fresh and savory notes in substantial balance, a long and persistent finish with a good balance between taste and aroma. After maceration of the skins on the must, fermentation is carried out without the skins and at a controlled temperature, followed by maturation on the fine lees for at least 5 months. Like the vinification, the maturation also takes place in stainless steel. Grapes=Bosco 50%, Vermentino 25%, Albarola 25%