Castello D’Alba Reserva Branco

Hand-harvested into small perforated 15 Kg boxes, fermentation with cold technology in a reductive environment, with temperature controlled at around 16ºC, using very gentle crushing and pressing processes under an inert atmosphere to preserve all the aromatic potential of the grapes. A great effort is made to ensure all pre-fermentative operations are carried out with the utmost rigor, as they are responsible for the intrinsic quality of the future wine. Part of the wine ferments in used French oak barrels and remains there after a light racking onto fine lees with periodic stirring (bâtonnage) until the final blend is made with the stainless steel tank wine. Fermentation and aging in French and American oak with lees stirring for 6 months until bottling. Complex aroma, of mineral character in balance with exotic fruits, citrus, wild white flowers, along with discreet and suggestive toasted oak notes. On the palate it is fat and creamy, with volume and freshness, very long. Contains sulphites.