The Vincenzo Bianco is a blend of Falanghina (whole-bunch pressed after a maceration of few days on skins) with some direct press Trebbiano. Fermentation (with native yeasts) and maturation on the fine lees is done in stainless tanks. The wine undergoes natural malolactic. The wine is bottled without filtration or fining and homeopathtic dose of SO2 are used after the malolactic fermentation.
Notes on the producer
The grapes for Vincenzo wine are sourced from Fattoria di Vaira, one of the largest biodynamic farms in Italy, with more than 500 hectares, 40 of which are planted to vines. The wines are made by Michele Lorenzetti in conjunction with Eric Narioo of Vino di Anna and Les Caves de Pyrene.