Light straw yellow with green tones. Tart fruit aromas. Fresh with a slightly sour fruit flavor and a bitter aftertaste.
We recommend service at 10º C. A perfect match: Dishes with pesto, ricotta or octopus with lime.
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 heavy lees for 12 months before being lightly fined, filtered and bottled.