Tasting Note: Shining golden yellow. Notes of pineapple, mango, green apple with touches of banana and vanilla. As it opens reveals additional notes of tropical fruits, honey and apricots. Medium-bodied, persistent, syrupy and fruity on the palate.
Grapes: Chardonnay 60%, Viognier 40%
Food Matching: Oily fish, cooked shellfish, mild cheeses, risottos and antipastos.
Geology: Volcanic soils.
Harvest: Manual harvest.
Vinification: Quick crushing and pressing to avoid oxidization. Choice of pressing according to the level of cloudiness and acidity in the juice. Low-temperature static decantation. Alcoholic fermentation at between 55.4 and 62.6F, depending on the batch. Following fermentation, a percentage of the blend goes into French and American oak barrels, new and used, for a period of 3 months aging. The remaining percentage of the blend remains in stainless steel tanks with work from the lees to provide a more syrupy, rounded final texture.
Residual sugar: 2.92g