Vineyards located in the municipality of Diano Castello (IM)
The freshly picked grapes are de-stemmed, pressed, and vinified with the skins. The maceration, deliberately old-fashioned, lasts 5 days. Fermentation is spontaneous. Weekly cruising on the lees for 4 months.
At the producer 5-6 months in stainless steel tanks. At least one month of bottle aging.
Average 4-5 years.
Intense straw yellow, almost amber.
Intense notes of almond and honey with a hint of dried apricot.
Fresh, with good persistence and richness. The aromas are similar to those found at the nose, with a dominance of dried fruits.
Tasty foods, stockfish, Ligurian-style rabbit, even cheeses.
“Corona” awarded by the Guide Vini Buoni d’Italia, Touring Club Editore