Vulcaia Fumé

ENOLOGY
Destalking and cruhing are followed by skin contact for about 3 hours. After the grapes are pressed the must is allowed to settle for 24-36 hours at 5°C. Alcoholic fermentation followed by malolactic fermentation takes place in new barriques made from heavy toasted wood. Prior to racking, batonnage is carried out every 6 weeks for about 9 months. Fining with fresh egg white and bottling without filtration.

IMPRESSIONS
Intense golden colour. Nose of roasted coffee with hints of oak and tropical fruits. On the palate: great fruit concentration with grapefruit, pineapple, passion fruit and citrus. Strong and persistent finish of all the flavours.