The grapes come from the oldest vines of the “Podere Massoni” with a slightly late harvest, towards the middle of October.
The fermentation takes place for about 70% in oak barrels and for 30% in steel.
The colour is light gold with bright reflections; the aroma is intense and multifaceted, with floral and citrus notes, spices, white plum and vanilla. Full flavour, of great thickness and balance.
Fermented partly in new Allier oak (30%), the rest in tank. Settled on lees thereafter, conferring an almond mealiness and pungent mineral undercurrent to the stone fruit top notes. While the waft of cedar oak is rather obvious, there is depth, grunt and an impressive savoriness to this, not to mention tenacious length. This should age well across the mid-term.
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