Sauvignon Blanc 85% & Vermentino 15%
Harvest started in the last week of August with the Sauvignon blanc and continued until mid-September with the harvest of the later ripening Vermentino. Handpicked and selected in two steps to only work with the highest quality, the grapes were brought to the cellar in small boxes to keep the skins in full health.
The two grape varietals were fermented differently, according to their character, to express their tipicity at its best.
To maintain the freshness of the Sauvignon Blanc, the grapes were pressed immediately and fermented at controlled temperature in white, with only their indigineous yeasts.
The Vermentino was macerated on the skin for 4 days, to extract phenols and give structure. Naturally, also the Vermentino was fermented exclusively on its natural yeast, in cement.
After completed fermentation, the wines were united and matured on their fine yeast in steel for about 4 months, to integrate & harmonize their characteristics.
Of clear, golden-yellow color with green reflexes, Annick invites with the freshness and elegance of the Sauvignon blanc on the nose. Citric notes and fresh fruit glide over to sapidity and structure, with hints of muscat, thanks to the short skin-maceration of the Vermentino.
This dance of freshness and fruit, progressing to a clean and juicy finish, are a stimulation for the senses.
Classic with fish and shellfish, thanks to its freshness and good structure. Also interesting with white meat or with typical Tuscan Salami, whose fatiness and flavours Annick is able to harmonize.
Temperature: 9- 10 degrees