Ageing: 7 years in wood

Grapes are left to air-dry on racks until February. After pressing, the must is transferred to sealed casks of oak. After 7 years in the "vinsantaia" loft area, it is bottle-aged for a minimum of 6 months. Golden yellow, with coppery highlights. Peach, apricot, and almonds. Consistency on the palate, softness and elegance nicely structured by the oak barrels. Wine with great balance, favorable acidity and a well-harmonized residual sugar. Long in the mouth.