Grass-covered vineyards are grown on steep terraced slopes where most of the work is done by hand. The grapevines are planted on the best sunlit sites and trained mostly according to the single Guyot system. All the vineyards are IO to 50 years old and included in integrated farm management systems.
A PLUS – WHITE
The elegance of A Plus – White is the result of a carefully monitored ripening process, the meticulous ageing in the best barriques and the unique interpretation of our chief oenologist.
The blend is produced only when the vintage is exceptional. Each grape variety is processed separately. The grapes are destemmed, briefly macerated and gently pressed. After 48 hours of cold clarification, only the completely clear grape juice is used and transferred to French barriques for fermentation. Once the primary and malolactic fermentations are completed, the wines mature for 12 to 24 months on the lees with weekly battonage. The wines initially age separately. After having been blended, they are left to age further in stainless steel tanks.
The wine is old gold in colour with mineral reflections. Its aroma is luxurious and multifaceted. The taste comprises ripe fruit, buttery and mineral notes as well as beautifully integrated spices that have developed during the ageing in wooden barrels. The mouthfeel is full and massive, but at the same time balanced, with a robust structure predictive of a long life expectancy.
Serve cooled at 15°C. It particularly enjoys the company of grilled octopus, truffle risotto and blue cheese. The ageing potential of A plus White is at least IO years.