Wine Spectator 90 points. Drink now through 2024.
Varietal- 100% Vermentino
Altitude- 150 meters above sea level
Soil- Pebbly, lean clay
Vinification- Manual harvest takes place usually in mid-September with careful selection of the best bunches grapes from the hillside parts of the vineyard. Cold maceration (called cryomaceration) on the skins for 24/48 hours before pressing. Fermentation is then carried out in stainless steel tanks at controlled temperature. Aging In stainless steel until bottling in late April. 3 months on lees. No oak.
Tasting Notes- A selection of Vermentino from hillside vineyards and clay soils, enhanced by cold maceration on the skins which translates into richer and more complex sensations on the nose and in the mouth. Aromas range from spring flowers to acacia blossom honey and golden apple. Crisp with a touch of saltiness on the finish. Due to its complexity this vermetino is best enjoyed with food: all types of seafood dishes but also poultry and white meat course.