Monfarina

The vines grow on the scree and limestone deposits of Mont Granier, between marl and large limestone blocks. The grapes are hand harvested, sorted as whole bunches and pressed slowly. After a cold settling period of around 48 hours, the must ferments slowly at no more than 16 °C over three to twelve weeks with natural yeasts, followed by malolactic fermentation. The wine is matured for eight to ten months on the full lees in stainless steel. The white wine shows yellow fruit, passion fruit, lychee and citrus, with lively acidity, a rounded body and a persistent finish.