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The grapes are then pressed and begin fermentation while fortified to 15% then aged oxidatively in the traditional solera and criaderas system of oak barrels
Only Approx 217 cases produced
persistence
The wine was then transferred to bottle for re-fermentation and to sit on its yeast lees or ‘ColFondo’ – as it is known in Italy – to produce a traditional Prosecco style
Castelli Estate Riesling Size::12 Bottle Case The grapes are then pressedPale gold with a deeper hue but still very light and opaque for its age. A pronounced nose starting to show some development. Herbal lanolin waxy savoury and grapefruit. A very lively and youthful palate with citrus and blossom. Minimal aged characters less than the nose.
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