Altitude: 285m above sea level and 2.5km from the coast; unique micro-climate, day/night temperature fluctuation of up to 20 degrees due to the sea breeze.
Exposure: south/northwest. Geological characteristics: hilly terrain, deep soil, mixed calcareous and chalk.
Harvesting method: by hand using small crates.
After de-stemming and crushing, the temperature of the grapes is dropped to 46-50ºF for the maceration. A light pressing follows, after which the free-run wine is
separated and decanted through the process of natural sedimentation at low temperature.
Four months on the lees in temperature-controlled stainless steel tanks and at least three months in bottle.
“Intense aromas of yellow and white flowers that take on mineral notes, turning to citrus fruits, white peach, pear and green apple. Delicious now but can be cellared for 2-3 years.” Riccardo Cotarella, winemaker.
” Beautiful fresh and lovely wine with good extract, and hints of old lemons and a long, dry finish. So different in flavour profile – super wine! ” Caroline