Adam

According to the merchant, the grapes come from the Chianzano vineyard near Montemarano at approximately 500 metres; the soils are described as volcanic or clayey, mineral-rich soils. The must undergoes spontaneous fermentation and remains on the skins for four to five days. The wine then matures for at least one year, or six to 15 months depending on the source, in used acacia casks or lightly toasted second-use barrels. In the glass, it shows a deep amber colour. The nose and palate combine citrus peel, honey, iodine and mineral, saline notes with fresh acidity, full body and noticeable tannins.