Hand-harvested in late September, Trebbiano grapes are de-stemmed, gently crushed and must is macerated on the skins for 24 hours. Must is then pressed and transferred to clay amphorae where the fermentation takes place and the wine ages for the better part of a year and bottled without fining or filtering.
24 hour skin contact enhances the aromatics of exotic fruit, herbs, subtle spices and nuts. On the palate, it is bone dry with a cornucopia of flavors that suggest a wild exotic wine, but focus in on the mineral based acidic backbone. Very complex.
