Grape varieties : 60% Vermentino, 40% Viognier.
The wine results balanced in all its components—It shows a ripe fruit expression,
with notes of stone fruits (white peach and apricot), honey and a peculiar floral
character (blossom and jasmine). The finish is sweet and fresh at the same time.
The two varieties ferment separately, Vermentino in steel vats and Viognier in
wood. Then, Vermentino ages for 6 months in steel while Viognier in oak, and
finally they are blended.
The winter and springtime have been both marked by abundant and frequent
rainfalls, thus creating the ideal water reserves for the growing season.
The summer turned out to be particularly dry. However, the vines did not suffer any
water stress, due to the rainy spring and more importantly thanks to the accurate
mulching. A strong diurnal temperature exchange characterized the ripening
period, with picks of 12-15 °C of difference between day and night. This allowed a
slow and even maturation of the grapes.
Avoiding the trimming and bending of the shoots to the highest wires of the trellis
prevented the vines from over producing leaves, thus leading to an overall
balanced concentration of the sugar.
Due to the peculiar dryness of the season, the diseases pressure in the vineyard has
been minimal, allowing the harvest of extremely healthy grapes. The harvest
begun on August 27 with Viognier and ended with Vermentino on September 5.
- ANGELO GAJA
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