Winemaking

In the cellar the vinification evolves in full respect of the variety’s unique characteristics. Upon arrival of the grapes, the skins remain in contact with the juice for 24 hours at low temperature before being pressed. A gentle clarification follows at 10⁰C for 24 hours and then the relatively clean must is transferred partly to stainless steel tank and partly to neutral French oak barrels for alcoholic fermentation at controlled temperature 15⁰C. Faino is aged for several months on fine lees into stainless steel vats (75%) and barrels (25%)  with regular batonnage before being bottled.

Yellow in color with bright green hues. The impact in the nose is rather varietal and complex. The aromas range between fine toasted notes and ripe fruit, such as apricot, and floral notes, such as linden white flower; the "bouquet" is completed by hints of sage, musk and candied mandarin peel. The mouthfeel is rich and structured, with a mouthwatering freshness which guarantees for its potential. The finish is lingering with fresh notes of yellow peach, honey and thyme.