The ripe grapes are harvested manually and vinified with crushing and soft pressing, using the technique of semi-reduction (absence and/or low oxygen content). The clarity of the must is obtained by cold stabilization for 24 hours. Fermentation takes place at 16-18 °C at controlled temperature, with the help of refrigeration technology. This is to keep all the varietal aromatic fragrance. Aging until January/February in thermo-conditioned containers.
Straw yellow color.
It has broad floral aromas, fragrant and balanced, intense aromas of varietal origin, elderberry and mineral. A note of flint is highlighted with age.
On the palate it is rich, ample, full, sapid, perfectly acidic making it balanced with great length.
The vineyards of the Cantine Leonardo da Vinci members.