Vineyards: Campolungo and San Donatino Suolo: clay-sandy with generous presence of marl and shale. Harvest: manual with selection of bunches in the field. Vinifcation: the grapes are destemmed and crushed. The alcoholic fermentation is spontaneous and the maceration is quite short from 3 to 5 days depending on the characteristics of the vintage. Upon racking, the pomace is delicately pressed and then re-used in the field as are the stalks. The juice is transferred to concrete and or steel tanks, where the alcoholic fermentation and sometimes also the malolactic fermentation ends. Elevàge: the wine elevates for approximately 6 months in concrete or stainless steel tanks.

Winemaker’s notes: Amber colored wine. Very very complex perfume, you can distinctly smell the aromas of tea and sweet mango, very good, the tea note makes masterful even in the mouth, the sweetness of the mango is so enchanting on the nose, in the mouth it can only be felt in the aftertaste after swallowing, it disappears thanks to the generous varietal tannicity, which makes the very crunchy sip and the wine an excellent passepartout for courageous pairings.