From one of the best sub-zones in Gavi, this wine is intensely fragrant with hints of peach and apricot and culminating in a spicy finish with white pepper notes.
A proportion of the grapes underwent cold maceration before being pressed to obtain greater aromatic expression. The grapes were gently pressed and then fermented in small temperature controlled stainless steel tanks at 16 to 18å¡C with natural yeasts from the same vineyard. The wine rested on its fine lees in tank for four months, adding texture and complexity to the resulting wine, followed by a further four months’ maturation in steel vats preserving the purity of fruit.
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