It fully reflects the vintage: it had a longer maceration, freshness expressed with a beautiful fruit and reveals its beautiful structure on the finish. Obtained from new vineyard of Vigna Grande and still partly from the old vineyards. After destemming, the grapes fermented and macerated for more than 2 weeks in French oak truncated cone vat; after pressing the wine stops fermenting and refines for about a year in 10/20 hl oak barrels, and then rests for a further 6 months in bottle before being marketed. It is incredibly lifted and fragrant, with refreshing scents of citrus zest and herbs and a clean, salty finish.
70% Procanico, and 30% Malvasia di Candia, Malvasia Toscana, Roscetto, Pedino, Romanesco and Ansonica, Indigenous Grapes
to drink, medium aging potential
Le Coste di Gradoli