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Trebbiano and Malvasia ferment spontaneously in terracotta amphorae in the coldest part of the cellar
Här är Massolinos första singelvingårdsvin från Neive i Barbaresco
The grapes are softly pressed after manual harvesting and have undergone maceration at a controlled temperature for about 18 days
The aroma is lively of blueberries
podere le ripi canna torta toscana bianco igt 2023 Rosévin Trebbiano and Malvasia ferment spontaneouslyTrebbiano and Malvasia ferment spontaneously in terracotta amphorae in the coldest part of the cellar. The choice of terracotta is made to enhance the effect of the maceration the wine undergoes and to create the best conditions for the living product. The color is a lovely golden hue. Various impressions of sweetness, saltiness, bitterness, and acidity make the wine rich and fleshy, very flavorful, and deliciously spicy. The taste is voluminous like
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