Aside from the Timorasso, which was harvested and vilified separately, this is a field blend, with the other varieties harvested and fermented together as each vineyard parcel was deemed ready. The grapes were whole-cluster pressed (no Maceration) and spontaneously fermented I concrete and stainless steel vats followed by aging also on concrete and stainless, for six months on the lees.
Grapes: Essentially equal parts Cortese, Favorita and Timorasso, with trace elements of Mosacto Bianco and Giallo.
Pairing: Fish tartars and ceviches
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