Sauvignon Blanc 85% Vermentino 15%
Harvest and Winemaking
The first grapes to be harvested are Sauvignong Blanc, and after that Vermentino, which ripens later. The vinification of the two varieties occur in different ways to best express their characteristics and typicity. To maintain the freshness of Sauvignon Blanc, the grapes are vinified as a white wine, and are pressed immediately and fermented at a controlled temperature in stainless steel tanks, using solely indigenous yeasts. The vermentino instead is macerated on the skins for at least one week to extract the phenols and give a more full structure. Afterwards the Vermentino is also fermented using indigenous yeasts only, in concrete vats.After the fermentation and blending, the wine stays in contact with the lees for about 4 months.
A pale yellow color with light green reflections, on the nose Annick expresses freshness and elegance of Sauvignon Blanc. On the palate, citrus and fresh fruits combine with minerality an structure, along with shades of Moscato due to the brief maceration of the Vermentino. This dance between freshness and fruit, clean and expressive, is a joy for the senses.
Classic with fish and crustaceans, thanks to its freshness and good structure it is also interesting with white meats. It is also a perfect match for Tuscan salamis, for which the wine cleans the palate and harmonizes the flavors.
9-10 Degrees Celsius