Full-bodied, ripe but dry white from the Ribona grape, only grown in the province of Macerata. Notes of lemons, pears, spices, almond. See below for description of unique production process. Pair with fish or chicken, white beans w/rosemary, creamy pasta Read more..
The grapes are hand-picked in early September. Following a gentle pressing, the must ferments about 12 days at a controlled temperature in stainless steel fermenters. Following this first fermentation, whole grape berries, picked slightly over-ripe, are added to the wine. The resulting second fermentation, traditionally known at “fare le grane” (adding the berries), lasts a further ten or so days and allows increased extraction of compounds and aromatic extracts from the grape skin.
Full-bodied, ripe but dry white from the Ribona grape, only grown in the province of Macerata. Notes..
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