Sant'Agnese. Vermentino 'Kalendamaia' Grape _Cividin the wine stayed on the

the wine stayed on the lees for 9 months

Making an Espresso Martini

The bunches are de-stemmed and macerated for a week before crushing and a temperature-controlled fermentation in steel tanks

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*

Sant'Agnese. Vermentino 'Kalendamaia' Grape _Cividin the wine stayed on theToscana 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