After harvesting, the Vermentino is whole bunch pressed, cold-settled overnight then racked and fermented in stainless-steel by wild yeasts – the temperature of the fermentation is initially controlled at around 16C, ensuring a long, slow fermentation. After fermentation, the wine is left on its lees for 5 months before being lightly fined, filtered and bottled.
Clear, quite polished pome fruit nose with a hint of stone fruit, floral nuances, hints of smoke and vegetal hints. Ripe, juicy fruit with slightly herbal-vegetal, nutty and floral aromas, fine acidity, some grip and at the same time a certain melting, mineral notes in the background, some warmth, delicate dark fruity nuances in the background, good to very good, tart finish.
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|Vineyards:||Valdonica – Sassofortino|
|Aging:||12 months in stainless steel|
|Refining:||3 months in bottle|
|Drink Through:||3 years|
|Service Temperature:||10-12 degrees|
|Dry Extract:||20,00 g/l|
|Total Acidity:||4,90 g/l|