Maturation: Crushing-destemming and 36-hour maceration on the stems using CO2, before draining and soft pressing, static decanting, and transfer; inoculation with selected indigenous yeasts. Alcoholic fermentation at cellar temperature for 26 days follows, with daily bâtonnage until alcoholic fermentation is complete. It ages on its lees for seven months, during which time weekly bâtonnage is done.
Aging: In oak and acacia barrels for five months, at the end of which the wine is assembled in stainless steel tanks where static decantation is done. Bottling follow, done in May 2025. Rests in the bottle at a constant temperature of 14° C (57° F) for two months before release.
Description: The 2019 vintage of our viognier has shown a completely new and interesting perspective. Compared to some of the previous years, the balance between maturation in the vineyard and subsequent vinification in the cellar has brought surprising readiness and elegance. On the olfactory level, the fruity and exotic component stands out, while a slight honey note instead enriches the complex aromatic frame. In the mouth it opens delicate, with well-defined fruity and herbaceous hints, a good acidity and minerality such as to make the right balance
between power and finesse of taste. As usual, Cinerino can age in bottle for several years, but at the same time this vintage might deliver immediate grace.
