Description
Region: Emilia Romagna, Italy
Grapes: Blend of albana, famoso, pignoletto, (native varietals to Emilia Romagna)
Soil: sand, silt and clay
Winemaking: maceration on skins for somewhere between 3 to 7 days. Spontaneous fermentation, native yeasts. 9mg of sulfur at bottling
Tasting notes: White flowers, marzipan, orange flower and citrus zest.
