About this wine
Vinification
After harvest, the grapes are destemmed and crushed. The must macerates on the skins for 4–5 days at 28–33 °C. Partial malolactic fermentation takes place in cement tanks before bottling.
Tasting profile
Herbal aromas define the wine’s character. The palate has light tannins and a pleasantly dry finish.
Serving and pairing
Pair with spicy dishes.
Label / history
Tenuta Sant’Anna was founded in the early 1960s in Loncon, in the town of Annone Veneto, within the Lison Pramaggiore region. The estate traditionally vinifies each grape variety separately to preserve its individual qualities in the bouquet.
