3.833 bottles produced vintage 2019
VERMENTINO DI TOSCANA
Yield per ha: 80 ql. per ha
Fermentation vats: concrete vats
Fermentation temperature: 16°C ( 60,8°F).
Gentle pressing, Fermentation lasts for approximately 15 /20 days in concrete vessels at low temperature/ at a controlled temperature of 16°C ( 60,8°F).
Maturing 6 months in concrete containers. The wine is then aged for 3 months in bottle before being released for sale.
Tasting notes:Bright straw yellow in colour, the nose offers floral hints of chamomile, citrus peel, ripe yellow peach, hints of rosemary and Mediterranean scrub aromas. On the palate it expresses a gentle and refreshing acidity combined with a subtle minerality on the finish. Excellent either as an aperitif or as perfect accompaniment with seafood dishes, salads and vegetarian recipes.