Nose

Intense nose of tropical fruit and jasmine unites with delicate notes of peach, apricot and citrus, accented by hints of wildflowers and fresh honey.

Palate

Elegant, rich white with a powerful nose that is complemented by vanilla undertones.

Harvest

First/second week of Septmber

Winemaking

Grillo: destemming and soft pressing of 70% of the grapes, the other 30% undergoes maceration on the skins for 12 hrs at 50°F, decantation of the must at 54°F for 24 hours, addition of selected yeasts and fermentation at controlled temperature of 60°F for 10 days, followed by maturation in stainless steel tanks.
Viognier: destemming and soft pressing, decantation at 54°F for 24 hours, addition of selected yeasts and fermentation in old barriques with light toasting, maturation in oak with periodic batonnage (resuspension of yeast).

Aging

After single maturation, the wines are blended and then aged in stainless steel for an additional 4 months. Bottling is followed by 4 months of bottle refinement_

Appearance

Soft yellow with touches of green.

Food Pairing

Seafood appetizers, pasta dishes with fish or white meat, grilled fish and medium aged cheese.