Vernaccia made with Ancestrale method. Slow pressing of the grapes, the wine then spends 4 days on gross lees, at cold temperature. This helps with texture and complexity. After bottling, the fermentation continues until no sugar remains. No sugar added, and de-gorged before release. Ripe grapes on the nose, with some floral characters (rose), fresh and fragrant. On the palate it is savoury, and moreish, but still holds a lot of freshness. - Vino Mito, Importer.

<p>Vernaccia made with Ancestrale method. Slow pressing of the grapes, the wine then spends 4 days on gross lees, at cold temperature. This helps with texture and complexity. After bottling, the fermentation continues until no sugar remains. No sugar added, and de-gorged before release. <br>Ripe grapes on the nose, with some floral characters (rose), fresh and fragrant. On the palate it is savoury, and moreish, but still holds a lot of freshness. - Vino Mito, Importer.</p>

Alessandro Tofanari and Simona Orsini - 2021 Ancestrale