Aging: from a year to a year and a half in Slavonian oak barrels of 50 and 75 hl .; at least one year in bottle before the start of the sale.
The Villa Bucci is a white with "red" characteristics and how reds should be treated, especially for the service temperature that should not be frozen but just fresh especially in the most distant years, possibly with the bottle open at least half an hour before . In fact, the wine, aged for a long time in cask and bottle, modifies the structure of the aromas that from primary (grapes and flowers) become secondary and tertiary: spices, aromatic herbs, officinalis, minerals, etc. As with the great red wines, VILLA BUCCI needs to breathe, and the cold closes them.