Sant'Agnese. Vermentino 'Kalendamaia' Grape _Cividin The bunches are de-stemmed and

The bunches are de-stemmed and macerated for a week before crushing and a temperature-controlled fermentation in steel tanks

which had left good reserves of water so

bright acids and tannic spine

morainic soils from the valley floor

Matteo Ascheri producer page

Sant'Agnese. Vermentino 'Kalendamaia' Grape _Cividin The bunches are de-stemmed andToscana IGT Grape: Vermentino A vintage that gave a purity of fresh fruit, grapefruit, lime touched with lychee and almond on a taut mineral core. There is a vibrancy and intensity that feels right, bright in all the right places. Delicious now, but this is a wine that also matures wonderfully, gaining weight losing some seashore freshness. 14. 5% Sant'Agnese producer page This is quite a different take on the standard Vermentino widely produced in