The 2017 version of this southern Italian variety is still finding its way. Light gold in color, it's wild fermented, unoaked and spends 24 hours on skins. Fruit-led aromas of ripe pineapple, lychee, peach, along with a touch of florals lead into a slippery-textured palate that shows quite a lot of fruit weight and just enough acidity to prop up the richness.
The 2017 version of this southern Italian variety is still finding its way. Light gold in color, it's wild fermented, unoaked and spends 24 hours on skins. Fruit-led aromas of ripe pineapple, lychee, peach, along with a touch of florals lead into a slippery-textured palate that shows quite a lot of fruit weight and just enough acidity to prop up the richness.
The 2017 version of this southern Italian variety is still finding its way. Light gold in color, it's wild fermented, unoaked and spends 24 hours on skins. Fruit-led aromas of ripe pineapple, lychee, peach, along with a touch of florals lead into a slippery-textured palate that shows quite a lot of fruit weight and just enough acidity to prop up the richness.
The 2017 version of this southern Italian variety is still finding its way. Light gold in color, it's wild fermented, unoaked and spends 24 hours on skins. Fruit-led aromas of ripe pineapple, lychee, peach, along with a touch of florals lead into a slippery-textured palate that shows quite a lot of fruit weight and just enough acidity to prop up the richness.