This wine is a blend of 30% Fenile, 30% Ginestra, 40% Ripoli from vineyards planted between 200m and 550m above sea level in the Amalfi Coast area. The grapes are hand harvested in the last 10 days of October. After a soft pressing, the grape must, which undergoes cold static fining and is inoculated with selected yeasts, ferments at a temperature of 12°C for about three months in oak barrique. Then the divine juice matures in stainless steel tanks. Salute!
The wine has an yellow gold color. The intensity is medium.
The aroma intensity is pronounced. The primary aromas remember floral scent of broom, followed by hints of ripe apricot, nectarine, melon but also a crunchy green apple and sweet sultana. The secondaries include vanilla and a light custard. The tertiary flavors are dry apricot and enamel.
In the mouth, the wine is dry with high level of acidity. The alcohol is high (i.e. 14 %). On the palate, the flavor intensity is pronounced. The tasting buds are overwhelmed by the same flavors we catch at the nostrils. The fruits are riper and more concentrate. The spectrum of tertiaries is wider, with notes of enamel, honey, dry apricot, candid citrus, and a light note of petrol. The minerality is sharp along the entire sip.
A friend of mine defines it as “Pazzesco!”…well she was right! Already at the first sniff, you realize that in your glass there is a little masterpiece. You may think to have in front of you a fine Riesling Auslese or even an opulent Sauternes, and instead is a great white wine from Amalfi Coast. The aromatic bouquet is a triumph of broom flowers, ripe apricot, fleshy nectarine, succulent melon but also a crunchy green apple. The tertiary aromas are the quintessence of the opulence with flavors of honey, dry apricot, candid fruits perfectly combined with notes of enamel and petrol. The persistent minerality bestows elegance and balance.