In the cellar.
The grapes are harvested by hand after the second week of
October. In the cellar, they are de-stemmed and pressed softly. Fermentation
takes place over about 12 days in stainless steel tanks at controlled
temperature, using a specific autochthonous yeast selected in the vineyard by
Benanti after years research and experimentation. The wine is left to mature in
the tank on its fine lees with periodic stirrings for 12 months. The wine then
spends 6 months in the bottle before it is released.
In the glass.
The wine is pale yellow with bright greenish reflections.
The aromas are intense, ample and delicate, with hints of orange blossom and
ripe apple. Dry on the palate, and mineral, with a pleasant acidity and an
aromatic persistence of anise and almond on the finish. Serving temperature: