Vino Bianco
Le Noci

Marly-limestone soils. South to south-west exposure. Altitude between 200 and 300 metres a.s.l. Plant density of 5000 vines/ha. PIWI, BRONNER and JOHANNITER varieties selected for their high resistance to grapevine cryptogams. The great advantage of resistant vines lies precisely in the possibility of needing no or minimal processing in the vineyard whilst being able to practise healthy agriculture in respect of the environment. Espalier vine training with low pruning (Guyot). 1.5 kilogram production per plant. Harvested by hand in 15–18 kilogram crates.

Soft pressing of whole grapes. Temperature-controlled fermentation (16–18° C) in stainless-steel tanks with indigenous yeasts. Partial malolactic fermentation. Maturation on fine lees for 9 months. Bottling followed by approximately 3 months resting in the glass. Annual production of 1000 bottles.

Tasting notes:
Brilliant straw yellow colour with faint greenish reflections. The nose opens on aromas of white fruit, green apple, peach, notes of grass and wild flowers, with hints of delicate spices. The taste is particularly fresh and inviting, with harmonious fruity aromas accompanied by savoury sensations and a good persistence. To be consumed at a temperature of 8–10° C. Ageing: 2–3 years.