1 Annick, 1 Fedardo + 1 Olio evo

IGT Toscana Rosso

Organic and Biodynamic Wines and extra virgin olive oil

50.00 €

44.00 €

incl. VAT



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.

Sensory Characteristics

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.

Serving Temperature

9-10 Degrees Celsius

Fedardo - Vin santo


Trebbiano 80%, Malvasia Bianca 10%, San Colombano 10%

Harvest and Winemaking

The grapes used for this traditional vinsanto come from vineyards that are over 50 years old, with a density of 3000 plants per hectare.After the harvest, the grapes are placed in the historical Vinsantaia, where the bunches are hung from the rafters and allowed to dry. The Vinsantaia was made in the late 1800’s. Once the grapes achieve the level of sugar desired, they are then pressed and the must is placed in small barrels, known as ‘caratelli’, between 50-100L. These small barrels are then sealed and kept close for over 5 years, during with the slow fermentation and oxygenation can take place. It’s during this period that the vital characteristics of this one of a kind, and special, wine are made.

Sensory Characteristics

Beautiful amber color is met with strong aromas and flavors of almonds, honey, and dried fruits.


A dessert wine for meditation, for dessert and for pairing with aged or blue cheeses, and foie gras.

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