Marisa Cuomo Fiorduva

The overmature, they are harvested manually and arrive in the cellar intact. After soft pressing the must, after static cold clarification and inoculation of selected yeasts, it ferments at a temperature of 12 ° C for about three months in oak barriques.

Organoleptic characteristics:
E’ a wine with a deep yellow color with golden reflections. The smell is reminiscent of apricot and broom flowers, with hints of exotic fruit. The taste is soft, dense and characterized by an important aromatic persistence of dried apricot, raisins and candied fruit.

Grapes: phenyl 30%, Ginestra 30%, Ripoli 40%