A blend of multiple grape harvests from September to November of the same year adds to the supreme complexity of this amazing orange. It is an intense wine with an electric acidity balanced with an ever-so-slight sweetness from the Trebbiano that is picked late(November). Very deep-coloured, tannic and full of roasted twigs, tea leaves, hints of caramel and woodsmoke. As mentioned before, The acidity is spellbinding with a touch of botrytis.
It is quite a fascinating wine in terms of how that complexity is achieved: the team does three separate harvests of the Trebbiano, the first when it’s slightly unripe but full of acidity. This triage isn’t skin fermented. Then the second (main) harvest at optimal ripeness. This is skin-fermented and forms the most significant part of the blend. The final 10% or so is late harvested, and it’s this portion that is deliberately allowed to develop a bit of botrytis (aka “noble rot,” as is so desirable in Tokaj and Sauternes)
- Area: Italy, Tuscany
- Grapes: Trebbiano & Vermentino