From 40 to 70-year-old vines, sitting at at 400mt above sea level. This Vernaccia spends 3 hours on skins, during pressing. It then ferments and ages in steel for about 1 year before bottling. A rustic take on Vernaccia, with just about the right amount of structure, and a great acid line. Upfront and spontaneous with chalky and marine notes. - Vino Mito, Importer.

<p>From 40 to 70-year-old vines, sitting at at 400mt above sea level. This Vernaccia spends 3 hours on skins, during pressing. It then ferments and ages in steel for about 1 year before bottling. <br>A rustic take on Vernaccia, with just about the right amount of structure, and a great acid line. Upfront and spontaneous with chalky and marine notes. - Vino Mito, Importer.</p>

Alessandro Tofanari and Simona Orsini - 2022 Sassa