Winery: Cosimo Maria Masini
Viticulture: Certified organic and biodynamic
Grape varieties: Sauvignon Blanc 85%, Vermentino 15%
Alcohol: 12,5% vol
Wine making: done in different modality for the two varieties of grape; to maintain the freshness of Sauvignon Blanc, the grapes follow the white vinification, are immediately pressed and fermented at controlled temperature, only on native yeasts.
The Vermentino is macerated on the skins for about 4 days, to extract the phenols and to give more structure. Then it´s fermented only on native yeasts in cement tank.
After fermentation and assembly, the wine has been in contact with its lees for about 4 months.
Aging: In steel and cement tank.
Serve at: 9-10° C
Food matches: with fish and shellfish, thanks to its freshness and good texture it´s also interesting with white meats; perfect in combination with the typical Tuscan salami.Click here to see our recipe of fish meatballs of tuna and ricotta cheese!
About him: of straw yellow color with green reflections. At the nose, Annick invites with the freshness and elegance of Sauvignon Blanc. On the palate, citric notes and fresh fruits are enriched from the sapidity and texture, with nuances of muscat, thanks to the short maceration on the skins of Vermentino.
This dance of freshness and fruit, leading us to a clean and savory finish and it´s a stimulus for the senses!