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Alcohol content: 14,5%
From the same grapes used to MONTI DI MOLA harvested late and carefully selected directly in the vineyard, a wine comes from the property important and complex aroma. As the warm weather during the harvest, the use of cold used immediately after the crushing.
The juice remains in contact with the skins at temperatures below 10 ° C for a whole night, after pressing, the 50% is fermented in French oak barrels, where will remain in contact with fine lees for 1 month in continuous battonage, 50% instead fermented in stainless steel tanks where it will evolve to seven months in the presence of lees. Malic acid is partially degraded. Color: deep golden yellow. Nose: intense bouquet with a Mediterranean flair. Taste: Soft, long and persistent, with hints of herbal and mineral notes.
5 STAR WINES THE BOOK - Vinitaly
Quattro viti AIS
Decanter World Wine Awards
For further details about awards and vintages please read the description