Varietals: 40% Trebbiano Toscano, 40% Malvasia Toscana, 20% San Colombano
Soil type: Argillaceous schist
Maturation: small (30-50L) oak barrels for 5 years
Total production: 1,200 bottles (375mL)
Whole bunches are harvested, and hung to dry in a well-ventilated room attached to ceiling hooks for 2-3 months. Once these grapes have dried substantially, thereby concentrating the sugars and acids, they are gently pressed, and the must is set to decant in stainless steel vats for a few days. The must is then poured in small oak barrels (called “caratelli”), and filled 2/3 of the total capacity and closed with cement. The wine then ferments and ages for 60 months in these caratelli, after which point they are further aged for 6 months in bottle prior to release. Although 3,500kg of grapes are harvested, the grape to juice ratio is extremely low (a mere 20%), so after 5 years of ageing in oak, only 1,200 375mL bottles per vintage are produced. Given these miniscule yields, the costs involved and the long production process, this product is actually still a relatively good value.
Deep yellow-gold core with hints of copper. Dried and candied fruit on the nose, with hints of apricot and orange peel. Notes of yellow flowers accompanied by warm and full ethereal sensations of intense honey. On the palate, the wine is complex, well-structured, sweet yet with refreshing acidity. Rich flavours of coffee, butterscotch and toasted hazelnut frame a finely focused palate, and linger on a long finish of candied fruit and honey.
3 Stelle rosse (90/100), “I Vini di Veronelli 2014″
4 Grappoli, “Bibenda – Vini e Ristoranti d’Italia 2014″
4 Grappoli, “Bibenda – Vini e Ristoranti d’Italia 2013″
2 Stelle rosse (86/100), “I Vini di Veronelli 2013″
4 grappoli, “Duemilavini 2012”
15.5/20, “Vini d’Italia 2012 – L’Espresso”