From the choice of grape variety, to stylistics, to the label, our two apprentices at the time, Giacomo and David, had an unrestricted free hand. Their idea for the wine: a new interpretation of the Cabernet Blanc grape variety.
The wine was fermented on the skins in 500l rotary barrels. It spent 8 months in wood on the full lees, was bottled unfiltered and then aged in bottle for another 1 year.
Earthy notes, aromas of forest honey, yasmine and green tea, as well as well-integrated phenolic.
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