Third level pebbly morainic soil with high concentration of limestone.
300 mt slm
Monolateral Guyot with 6 gems
0,8 kg per pianta
Transparent garnet, crystalline, look at the orange tones.
The spiciness of the Groppello comes out immediately, combined with aromas of macerated fruits, processed; feel the drupes, the black olive, the peach kernel, sometimes manifested pine resin, dried lavender, a mixture of forest and lawn. The aroma benefits from a certain oxygenation.
At tasting, the balsamic freshness is evident, the acidity is still well structured, the body is slend but not at all submissive. In the end comes back for the umpteenth time the salinity, stamp of the territory. Medium length.
Fermentation in stainless steel with maceration for a total of 22 days and aging for two years in 1600L glazed terracotta amphora. Indigenous yeasts. (filtration 3 microns). 2 years of aging in bottle.
Serve at a temperature of 15/16 degrees. We recommend the use of the glass