Sant'Agnese. Vermentino 'Kalendamaia' Grape _Cividin Making an Espresso Martini

Making an Espresso Martini

which had left good reserves of water so

morainic soils from the valley floor

The bunches are de-stemmed and macerated for a week before crushing and a temperature-controlled fermentation in steel tanks

Grapes: Corvina

Sant'Agnese. Vermentino 'Kalendamaia' Grape _Cividin Making an Espresso MartiniToscana IGT Grape: Vermentino A vintage that gave a purity of fresh fruit, grapefruit, lime touched with lychee and almond on a taut mineral core. There is a vibrancy and intensity that feels right, bright in all the right places. Delicious now, but this is a wine that also matures wonderfully, gaining weight losing some seashore freshness. 14. 5% Sant'Agnese producer page This is quite a different take on the standard Vermentino widely produced in