The first years in bottle release a fruity peach fragrance, acacia and hawthorn blossoms aromas, and cotton candy as well. A powerful scent of honey also comes out. When young, hydrocarbon and mineral notes are less distinct, but bottle ageing of three/four years makes it even more appealing.

Producer: La Colombera

Varietals: Timorasso

Vinification/Ageing: After three hours of maceration in the press, the grapes are pressed and fermentation is carried out with indigenous yeasts in stainless steel tanks. The wine is aged for ten months on the fine lees in tank, then the wine is cold stabilized and filtered before bottling. The wine is then aged for 18 months in bottle before release.

Alcohol: 13%