Trebbiano, Malvasia, & Sangiovese
"The grape clusters are subjected to a natural drying process on mats, until January-February of the following year. They are then pressed, and the must is transferred to small, 100 liter oak casks containing the “mother”, a thick substance remaining from previous vintages. After 7 years in the “vinsantaia” loft area, the wine is bottled.
Peach, apricot, pineapple and tropical dried fruit aromas. Carmelized and nutty notes arise from the warm, long aging. It's a Wine with great balance, particularly between the fresh acidity and residual sugar. Long in the mouth. " - WINERY NOTES
"The grape clusters are subjected to a natural drying process on mats, until January-February of the following year. They are then pressed, and the must is transferred to small, 100 liter oak casks containing the “mother”, a thick substance remaining from previous vintages. After 7 years in the “vinsantaia” loft area, the wine is bottled.
Peach, apricot, pineapple and tropical dried fruit aromas. Carmelized and nutty notes arise from the warm, long aging. It's a Wine with great balance, particularly between the fresh acidity and residual sugar. Long in the mouth. " - WINERY NOTES
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