A wine that combines our lands’ typical mineral notes with floral hints giving elegance and pleasure to every sip.

The discovery of Viognier’s enormous potential in Bolgheri was a revelation.

It is the first grape to be harvested between the end of August and the first days of September and the objective is to wait for the correct maturation of the grapes to obtain the right aromatic profile without sacrificing the acid component, the true backbone of the wine which gives drinkability and freshness.

Most of the must is fermented in steel while a small part is fermented in Hungarian oak barriques where it then remains on its fermentation lees with repeated batonnages to extract precious components from the lysis of the yeasts which give complexity and pleasantness to the wine.

Dario di Vaira Vignaiolo a Bolgheri