Langhe DOC Bianco
Viognier grapes from 22-year-old vines, guyot training, no herbicides or pesticides sprayed.
the terrain is loamy and shallow in the middle of the slope, with marl emerging from the greater erosion on the more-exposed slopes. The granulometric index (ratio of sand / Loam + Clay) indicates a soil structure created from very fine roots, with more loam and clay than sand. This terrain gives wines made from grapes cultivated in its soils structure, finesse, and complexity.
Crushing-destemming and 36-hour maceration on the stems using CO2, before draining and soft pressing, static decanting, and transfer to barrels of 225 liters (French oak and acacia); inoculation with selected indigenous yeasts. Alcoholic fermentation in barrels at cellar temperature for 30 days follows, with daily bâtonnage until alcoholic fermentation is complete. It ages on its lees for seven months, during which time weekly bâtonnage is done.
In oak and acacia barrels for seven months, at the end of which the wine is assembled in stainless steel tanks where static decantation is done. Racking and bottling follow, to be done in May 2018. Rests in the bottle at a constant temperature of 14° C (57° F) for one month before release.
Compelling with aromas of honey, white flowers, and citrus fruits. The palate is rich, round, smooth, and has an exceptional freshness.