CAPRIANO DEL COLLE
Vinification: The harvest is done manually, selecting the grape brunches with great care, placing them in small crates. These are then quickly transported to the cellar for immediate pressing. The obtained must is fermented at a controlled temperature of 16°C. At the end of the fermentation process the wine is racked off its large segments. This is followed by an ageing on lees for the whole of the winter period, after which preparation is made for bottling. Before commercialization the bottled wine is refined furthermore for at least 90 days in an acclimatized environment.
Colour: Straw yellow colour with evidences of green hues.
Nose: Refined, elegant and at the same time intense, with notes of fruits such as: almonds, apricots and peach, and flowers such as: chamomile, lily, wisteria and hawthorn.
Mouth: An elegant, tasty, velvety, well structured wine with good acid.
Servicing Temperature: 12°C