Soave Classico Vigneto du Lot

ENOLOGY
Destalking and crushing are followed by skin contact for 4-8 hours. After the grapes are pressed the must is allowed to settle for 24-36 hours at 5°C. Alcoholic and malolactic fermentation take place in new barriques (50% allier 50% never). Prior to racking, batonnage is carried out every 6 weeks for about 8 months. Filtration, through a coarse filter (without fining) occurs prior to bottling.

IMPRESSIONS
Intense yellow colour. On the nose there is vanilla with hints of oak. Honey from sweet field flowers such as camomile, elder flower, iris. Large and round on the palate with a finish of sweet almond.