'La Cerretina'

Trebbiano & Malvasia, Toscana, Italy 

A prowling skin contact for the ages, tethered by spice and minerality. Pacina is both a village southeast of Florence, and the name of renowned winemakers Giovanna and Stefano’s ancient (think first millennium AD!) converted monastery. They work organically, fermenting wine with traditional methods, long macerations & minimal intervention, adapting their work each year to produce the most honest reflection of every growing season. An equal blend of nutty, citric trebbiano and mineral, tropical malvasia, macerated with the skins for eight days and aged 14 months in old oak to rest and digest. Straw hat, chamomile, manuka honeycomb, saffron, fruiting medlar, green ginger, cobblestone walk, macadamia nut, tamarind tack & black tea tannins with brown sugar waft and weight. Enjoy with smoked trout, on a small bridge, over a smooth river.