Josephine

The vines are planted near Sorgono in Mandrolisai on sandy soils formed by granite weathering and are farmed without irrigation. The grapes are hand-picked, remain on the skins for 24 hours and are then gently pressed. Fermentation takes place with indigenous yeasts in a temperature-uncontrolled fibreglass vessel; maturation lasts seven months in stainless steel. This pale white wine shows notes of white flowers, citrus fruit, herbs and fine minerality. On the palate it is lean, fresh and distinctly salty. It is neither filtered nor fined; around 1.200 bottles are produced each year.