Grape variety: Manzoni Bianco in purity, the white prince created by Professor Luigi Manzoni who has found his perfect location in Valle dei Laghi.
Vineyards: A young vineyard less than 10 years old, located at 250m above sea level on a land of river origin, rich in skeleton, with an important substrate of gravels and pebbles that manages to grow a perfect grape.
Harvest: From early to mid-September, observing the vegetative trend of the plant and following the climatic trend during the year, manual collection and selection of the grapes.
Vinification & Aging: Shortly after the soft pressing of the grapes, the must is partly divided into steel where it undergoes a short fermentation with cold maceration, in terracotta amphorae where it remains in contact with the skins for the next 7 months, in small barrels of French oak where malolactic fermentation takes place. At the end of the passage into the amphora, the wine is assembled continuing its aging in steel until bottling, more than 12 months after the harvest. It ends its maturation in the bottle for another 6 months, obtaining a perfect balance between aromas and freshness.
Organoleptic Characteristics: Bright and brilliant straw yellow with slight greenish reflections. An intriguing nose with almost tropical aromas and ripe fruit. So it goes from quince, to yellow peach, ripe pear, up to pineapple and passion fruit. Delicate mineral nuances and light spicy notes. An entry in the mouth fresh and balanced, with a complex, very aromatic palate that wraps with fruity hints. An eternal, persistent finish that leaves great freshness thanks to the good acidity and minerality.
Tasting & Pairing: We recommend tasting in medium-sized glasses at 8-10 ° C, to better appreciate its aroma. Excellent with appetizers and first courses based on fish and shellfish, but also with delicate white meats and poultry. Not to be underestimated with fresh cheeses.
Further Aging: from 3 to 5 years, to appreciate its aromatic characteristics more, allowing the wine to evolve and soften its marked acidity.