Buca

The vines are planted at around 290 metres on a west- to north-west-facing slope with calcareous clay soils formed from marine sediments. The grapes are hand-harvested at the beginning of September, destemmed and macerated on the skins for around a day and a half. After gentle pressing, the must undergoes spontaneous fermentation with indigenous yeasts. The wine is matured for six months on the fine lees in stainless steel, followed by two months in bottle. It shows exotic fruit, mandarin, hay and white flowers, combining a full body with fresh acidity and a mineral finish.