Fruit is hand picked and sorted by hand on a vibrating table, then crushed and left on skins overnight prior to pressing. Around 50% was fermented naturally in 2-5 year old 500L French oak barrels, while the balance was inoculated and fermented in tank; both parcels spent seven months on lees.
With a slight amber tint from its time on skins this wine is spicy, smooth and delicious with a layered and intricate palate. Quince, pear, richness and depth - a great food wine.
Notes provided by Stefano Lubiana.
Stefano Lubiana Wines