Vinification takes place in steel vats, where it remains in contact with the yeasts for a further eight months, with racking of the must by natural sedimentation. It then matures in small steel containers, in continuous contact with the yeasts for eight months. After bottling, the wine was taken to the Monteneve mine in Val Ridanna at an altitude of over 2000 metres. Here it was stored for about six years in the dark, four kilometres from the mouth of the tunnel and 450 metres below the mountain. The temperature of 11° and the humidity of 90 per cent are constant throughout the year, the air pressure equal to that outside.
In the glass, it is a pale straw yellow colour with golden reflections. A surprising olfactory kaleidoscope of flowery notes of rose petals, spicy white flowers such as lily, ylang ylang, tiare; exotic notes of ripe yellow fruit, melon, mango, maracuja, lemon peel; aromatic spices such as cinnamon, cloves, nutmeg, ginger, saffron. Full-bodied, deep, spicy, juicy, intense aromaticity and freshness, distinct minerality that becomes more pronounced with age, making it even more seductive and with an extremely persistent finish.
Perfect paired with a plate of linguine with sea urchins, clam sauté, buffalo mozzarella and pan-fried vegetables.
To fully appreciate its style, this wine should be served at a temperature of 12/14°C.
