Occhio di Pernice
Area of origin
Sangiovese, Canaiolo, Aleatico, Trebbiano toscano, Malvasia bianca lunga, San colombano
115 m a.s.l.
Silt and sand with a good percentage of clay
Grapes are harvested by hand and they are dried in a vinsantaia on cane trellis for approx 4 months. Once the grapes are dried, they are pressed and the must is stored in a 50hl caratello (small wood barrel) for minimum 4 years.
Dried figs, toasted almonds, walnuts, dried figs and candied apricot aromas.
Full bodied taste, high minerality,
its sweetness is balanced by the fair acidity.
To be combined with long seasoned cheese and formaggio di fossa (pit cheese).