Sourced from Madonna di Como vineyard (Alba) at 500m east/south exposure on calcareous-clay marl, Guyot-trained at 5,000 vines/ha. Hand-harvested early September, 20% fermented in 1000L oak barrels, balance in stainless steel at low temperatures (17-18°C) for 15-20 days. Aged 6 months on fine lees in oak/steel, 6 months steel, 2 months bottle at 12.5% alcohol.
Tasting Notes
Straw yellow with greenish reflections; semi-aromatic nose of fruits, yellow flowers, narciso, and characteristic minerality that develops with bottle age. Crisp, vertical palate shows pleasant freshness, sapid minerality, fruity/floral balance, and mouthwatering persistence.
Serving and Cellaring
Serve at 8-10°C (or 6-8°C per producer) in a tall Riesling glass. Drink from late 2025 through 2032; pairs with marinated tuna, lobster, pike, monkfish, oysters, crustaceans, goat cheese, or erborinato blue cheese.
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