About this wine
Vineyard and terroir
Ansonica and Trebbiano are grown sustainably and traditionally at Parrina, in a landscape between hills and sea. The soils are clay and calcareous. Vineyard production is 80 q/ha.
Grapes
60% Ansonica and 40% Trebbiano.
Vinification
The finest bunches are harvested by hand into boxes and selected. The grapes are dried for about five months on racks in ventilated, dehumidified rooms; the end of drying may vary with the vintage, and damaged berries are removed throughout the process. Botrytis cinerea may develop, increasing sugar concentration, reducing acidity and encouraging glycerol and aromatic development, although it is not considered essential to quality.
Gentle pressing yields about 20%. The resulting dense, concentrated must ferments slowly in small caratelli barrels, sometimes over several years. The eventual yield from fresh grapes is 10–25%.
Ageing
Fermentation and maturation occur in caratelli. The combined phase lasts for at least two years and can continue for about eight years. The barrels contribute aromatic compounds without overwhelming those created during the long fermentation.
Technical data
Alcohol: 13.5% vol. Annual production: 1,000 bottles. Bottle format: 500 ml. Vineyard yield: 80 q/ha. One-piece natural cork. Store in a cool place.
Tasting profile
The product page describes an old-gold colour with amber reflections, aromas of dried fruit, almond and dried fig, and a warm, ethereal palate marked by honey, liquorice, vanilla and quince. The fact sheet describes an intense, luminous amber colour; candied fruit and honey mingle with walnut husk, tamarind and custard. Sweet, rich, velvety and creamy in texture, its concentration is balanced by decisive freshness and an exceptionally long finish.
Serving and pairing
Serve at 10–14°C. It may be enjoyed as a meditation wine or paired with dry desserts and strongly flavoured cheeses, particularly Guttus, Parrina’s organic sheep’s-milk blue cheese.
