Il Vinco Biancoperso 2020
Out of stock
Manufacturer: The Vinco
🖼️ Marta, Lazio
🏡 The Vinco
🍇 Procanico, Lipstick and White Malvasia Lunga
🛁 The grapes are harvested by hand, spontaneous fermentation with indigenous yeasts in cement and maceration for about 5 days, ageing in glass for 5/6 months and then in the bottle to rest, without filtering or clarification
👃🏻 White flowers with hints of citrus, apple and pear, mineral and herbaceous notes
👅 Superbly drinkable, savoury, fresh and crisp
👍🏻 Serving temperature 10°-12°.
💕 Lake fish
😍 Compulsive drinking
*This bottle can only be purchased free of charge in combination with other bottles from the same selection. Otherwise the following will be added the expected shipping costs for each individual countryuntil the free port is reached.
Digital data sheets sent by email
Apewineboxes is an online wine shop with over 4000 bottles of artisanal wine, natural wine or biodynamic wine.
We take you to the world's best wine regions, without the need to fly, via our wine boxes, also on subscription.
Il Vinco was born in 2014 from the friendship of three extraordinary young men whose goal was to enhance a territory, that of upper Lazio, just waiting to be known by the world. This is the adventure of Nicola, Marco and Daniele, united by their love for their origins and for natural wine.
The winery, which produces around 10,000 bottles a year from two hectares of land, takes its name from the willow branch used traditionally to polish the vines. Perhaps Canoilo Nero, the flagship vineyard of this very young winery. This grape is a noble cut for many great Tuscan wines, including Chianti and Nobile di Montepulciano, present in all regions of central Italy.
However, in this incredible land close to a great lake like Bolsena, it manages to reach incredible quality peaks even in purity, as the undisputed protagonist of the chalice.
Vinco also produces wines from other lesser-known indigenous grapes such as Rossetto, Procanico, Grechetto Nero and Aleatico.
The production philosophy is nature in the vineyard, where no products of systemic chemistry are used, and in fact the wines are obtained by spontaneous fermentation from indigenous yeasts, and homeopathic doses of sulphur dioxide added only when necessary. They are territorial and gastronomic, unique.