GRAPES: 100% GRECHETTO
SKIN CONTACT: 3-4 DAYS
REGION: UMBRIA, ITALY
Vinification method: Fattoria Mani di Luna was born in 2012 as the joint effort of three long-time friends, Simone, Rocco and Alessandro. The estate is located in Torgiano, an area that can trace its winemaking traditions to the ancient Etruscans.
For "Amestisias" - named for the purple amethyst - grapes harvested in September are left whole-cluster and pressed in an ancient vertical press. Grapes picked in early October are manually destemmed and left to steep for 3-4 days. The grapes undergo spontaneous fermentation in small stainless steel and concrete tanks for two to three weeks. Aging lasts for 10 to 11 months with repeated bâtonnage. No fining or filtering, and a minimal amount of under 10 mg of sulfur added one week before bottling.
Tasting notes: full-bodied, orange peel, white peach, apricot, slate, grippy tannins
Pairings: jasper hill winniemere cheese
Mix and match 3, 6 or 12 bottles!
