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
Sangiovese, Canaiolo, Malvasia Nera, and Bonamico.
Harvest and Winemaking
Special attention is taken during harvest, which takes place by hand, to choose the highest quality grapes coming from a vineyard over 60 years old. Sangiovese and local variety grapes grow together, mixed in the same vine plot, which provides a biodiversity to the grapes that allow them to stay together from the vine to the bottle. The vines face north east, with a density of 3000 plants per hectare. Cosimo represents an important example of how our territory can express itself with an absolute elegance and finesse, resulting in excellence. Vinified in small 10Hl open containers, the must is pumped down manually multiple times a day to extract all the aromas and flavors that are characteristic of these grape varities. The fermentation on the skins takes place without the addition of selected yeasts or enological additives. The natural malolactic fermentation takes place in barriques and tonneaux of 2nd, 3rd or 4th passage, where the wine will mature for around 12-18 months. For bottling, a small amount of sulfur dioxide is used.
Cosimo expresses a multitude of complex and layered aromas: starting with fruits like plums and blackberries, to rose and pot-pourri, followed by sweet spices and hints of tobacco. On the palate, the wine is austere, with dark fruits that blend beautifully with the tannings, and has a long persistence, expressing an elegant balance between freshness and alcohol.
Red meats, wild game, and aged cheeses are enticingly complex pairings with this old vine blend.