Munjebel 9 2012

Made from a Pinot Gris vineyard - a very common grape variety in Trentino - on gravelly soil, this is a white wine made by maceration "off the beaten track" which is radically different from the common production.

Malvasia di Candia aromatica is macerated for 270 days with the skins to obtain a golden colour to obtain a golden color - the color of the ripe grape - and a complex and aromatic juice, with body and tonicity.

Un assemblage de procanico de jeunes vignes avec d'autres cépages, notamment locaux.

Pure friulano grape variety - formerly called "tocai" friulano, here renamed from the palindrome "jakot" - destemmed and macerated with the skins for ten days in open truncated vats, then finished in barrels.

Maceration with the skins for 8 days for the pinot gris and 18 days for the sauvignon and chardonnay, maturing for 2 years in barrels, then blending in stainless steel tanks (with a slight dosage of added sulphur) before bottling.

The Trebbiano, not specifically Sicilian, benefits here from a beautiful high altitude terroir and even more so from the demands of a winemaker in strong empathy with his land: healthy harvest, vinification in stainless steel vats with a 2-day maceration with the skins, maturing in stainless steel vats and barrels.

100% Sardinian malvasia, harvested late (mid-October), vinified in vats with natural natural yeasts and aged in chestnut barrels for 3 years under veil.

Cépage rouge à forte acidité naturelle, typique du Piémont, la barbera donne des rouges frais et plein, aux tannins modérés, d'approche plus immédiate que les vins de nebbiolo.