Description
2016 Gaja Ca'Marcanda Magari Toscana IGT
it tasted like literally biting into a whole cluster of grapes: some sweetness
It was foot treaded for skin contact
Ansonica - Grapes are fermented and macerated with the skins for three weeks
NV Franz Strohmeier, TLZ 'Weiss No.11' Steiermark, Austria Jolie Laide 2016 Gaja Ca'Marcanda Magari ToscanaVarieties: 70% Pinot Blanc, 30% Chardonnay Vineyards: Bad Gams, Stainz. Gneiss with important iron and silica content. Vinification Method: The grapes are hand harvested and carefully selected to keep only the ripest bunches. A short (5 hour) skin contact to keep the wine at its freshest, then gentle pressing. Spontaneous alcoholic and malolactic fermentation in 500 liter used wooden barrels, where it then rests for about a year. Bottled unfined,
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