Black Label is a selection from older vines (35 years on average) on hillside with lean clay soils. The traditional characteristics of vermentino are enhanced by the cold maceration (cryomaceration) on the skins which translates into richer and more complex sensations on the nose and in the mouth. All stainless steel. No oak. 3 months on lees. Aromas range from spring flowers to acacia blossom honey and golden apple. Crisp with a touch of saltyness on the finish. Due to its complexity this vermetino is best enjoyed with food such as all types of seafood dishes but also poultry and white meat courses.
