Vinification:
Healthy grapes are destemmed and crushed followed by partial soaking and gentle
pressing. 400 l vats of various ages made by different coopers are used for fermentation
which takes place at a regulated temperature. The wine is left on its lees until the end of
winter and then the ageing is continued in barrels until bottling in the summer.
Tasting Notes:
ripe I spices I quince
A wine of straw yellow colour with the sweet aromas of exotic spices like cinnamon, star
anise and vanilla. These notes are complemented by ripe fruit flavours mainly quince,
pears and peaches. The alluring aromas are supported by a substantial body, balanced
alcohol and firm acidity. (September 2017)