Sant'Agnese. Vermentino 'Kalendamaia' Grape _Cividin which had left good reserves

which had left good reserves of water so

bright acids and tannic spine

no temperature-control and the wine remained on the skins for 30 days before being pressed out and aged for 6 months in steel tanks and 2 years in Botti*

Matteo Ascheri producer page

Should you wish to give a specific amount

Sant'Agnese. Vermentino 'Kalendamaia' Grape _Cividin which had left good reservesToscana IGT Grape: Vermentino A vintage that gave a purity of fresh fruit, grapefruit, lime touched with lychee and almond on a taut mineral core. There is a vibrancy and intensity that feels right, bright in all the right places. Delicious now, but this is a wine that also matures wonderfully, gaining weight losing some seashore freshness. 14. 5% Sant'Agnese producer page This is quite a different take on the standard Vermentino widely produced in