Pleasantly savoury, fresh and enveloping, balanced with an aftertaste that recalls the olfactory sensations.
Intense, enveloping with notes of tropical fruit and yellow fruit.
The grapes are vinified separately, in a first phase the process is the same. Insertion of the grapes in a press at a controlled temperature and soft pressing lasting about 2 hours. After pressing, static decantation occurs and then fermentation begins at a temperature of 16/17 ° C in thermo-conditioned steel tanks. At the end of the alcoholic fermentation, the Arneis tank is cooled to avoid malolactic fermentation and the Viognier is racked into wood. At the beginning of the following spring, the two wines are blended, at the beginning of summer, filtration and bottling take place.