Il Vinco Il Mistione Bianco 2022

Producer: Il Vinco

The White Mixture

️ Marta, Lazio

The Win

Procanico, Trebbiano Giallo and Malvasia Bianca Lunga

2021

️  12.5%

  White wine

The grapes are harvested manually, spontaneous fermentation with indigenous yeasts in cement and maceration for approximately 24 hours, aging in fiberglass for 6 months and then in the bottle to rest for a further 3 months, without filtration or chirification

Hints of jasmine and dog rose, chestnut and undergrowth, fruity and mineral

Fresh and tasty, agile and fun

Serving temperature 10°-12°

Cheese boards

Vin de soif

*This bottle can be purchased without additional costs only in combination with other bottles from the same selection. Otherwise, the shipping costs expected for each individual country will be added, until the free port is reached.

See all products of Il Vinco, La Selezione SO2

Marta, Viterbo

Il Vinco was born in 2014 from the friendship of three extraordinary guys who had the objective of enhancing a territory, that of upper Lazio, just waiting to make it known to the world. It is the adventure of Nicola, Marco and Daniele, united by the love for their origins and for natural wine.

The company, which produces around 10,000 bottles a year from two hectares of land, takes its name from the willow branch with which the vines were traditionally smoothed. Maybe from Canoilo Nero, the flagship vineyard of this very young winery. This grape is a noble blend 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 large lake like Bolsena, it manages to reach incredible peaks of quality even in purity, as the undisputed protagonist of the glass.

Vinco also produces wines from other lesser-known native grapes such as Rossetto, Procanico, Grechetto Nero and Aleatico.

The production philosophy is nature in the vineyard, where systemic chemical products are not used, as in the vineyard, and in fact the wines are obtained through spontaneous fermentation from indigenous yeasts, without added sulfur dioxide. They are territorial and gastronomic, unique.