NV - Malvasia di Candia and Trebbiano
Cool yellow fruits, with herbal and salty-savory notes, finishing with a firm dry mouthfeel. The interplay between the citrus/herbal flavors, the slight Pet-Nat fizz, and a bit of chalkiness give this wine a very engaging character.
YEASTS: first fermentation in tank with native yeasts and then second done in bottle with addition of grape must from same year.
FERMENTATION: 20 days, 18°C without temperature control, 1 day on the skins.
MALOLACTIC FERMENTATION: No.
SULPHUR: 50 mg/L total.