Località La Parrina
Hand picking selection of the bunches with ribbon
Soft; yield ≅ 60%
FERMENTATION - TEMPERATURE:
17 days – 17°C
Suspension lees for some months in steel tanks
The grapes are picked manually in three different stages. Consequently, they are processed separately. Firstly, the grapes are pressed at low temperature and skins are macerated for 24 hours. The flavour of a structured white wine depends mostly on how many substances have been extracted from the precious skins of the grapes; to extract these substances, it is necessary to keep the must on the skin at cool temperatures. If this method is applied to grapes which are not perfectly ripened or not sound, the must absorbs bitter substances or astringent tannins. When fermentation has completed, the masses are assembled. The wine remains on the fine lees for several months, and finally is bottled.
Apple, orange skin, and peach nose.
A full-bodied palate with a scent of tropical fruit which ends in a brackish wave.
Vermentino is a semi-aromatic wine. It is probably born in Portugal and has since spread to Liguria and Tuscany, places where it has found suitable soil and microclimate.
Shelfish, fish, bruschetta, crêpes with mushrooms.
Smooth and balanced, fresh flavor and medium length.Download PDF