Campo dei Tovi

ENOLOGY
Destalking and crushing are followed by skin contact for 3 hours. After the grapes are pressed, the must is allowed to settle for 24-36 hours at 5°C. Fermentation followed by malolactic fermentation takes place in old barriques. Prior to racking, batonnage is carried out every 6 weeks for about 9 months. After fining with fresh egg white, filtration takes place through a coarse filter followed by bottling.

IMPRESSIONS
Rich yellow colour. Intense nose of butter and nuts. On the palate: fat with notes of ripe fruits. Long and persistent finish.