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Tenuta l'Armonia 6 Bottles

119,90 

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Manufacturer:Tenuta l'Armonia

Wine Box 6 of mixed wine

White Pop 2019Incrocio Manzoni, Pinot Bianco and Garganega

From vines over forty years old. The Pinot Bianco (about 30% of the total) macerates on the skins for 7 days. Steel only. Elder and yellow fruits on the nose. The taste is salty and mineral with the Durella giving it a very pleasant acidic finish. This is rightfully one of the "glou glou wines".

Brio Pop 2019, Cabernet Franc, Barbera

About 30% of the grapes are vinified with carbonic maceration. The rest macerate on the skins for up to 7 days. Vinification takes place in cement. Nose "dominated" by Franc which gives it a vegetal freshness and spicy notes. In the mouth you can feel the Barbera, which characterizes the taste with its electric acidity.

Freak 2020, Durella 80%, Chardonnay 20%

From volcanic soil with trachyte and tuff, 80% of Durella macerated 5 months in amphora and 20% of Chardonnay macerated 9 days. The wine ages in amphora and oak tonneaux.

Frizzi Pop 2020Pinot Noir, Durella

Volcanic soil. Ancestral method, not disgorged, still on the lees. Vinified "occhio di pernice". Fruit aromas on the nose with hints of wild strawberries. Full-bodied, with a pleasant, degreasing bubble. Compulsive drinking.

Joy 2018, Cabernet Franc

From 70/80 year old vines on calcareous soil. Prolonged maceration on the skins, about 120 days. The 30% of the grapes are harvested when over-ripe. The wine is aged in oak and acacia barrels for 6 months. The nose intertwines sweet notes, with blackberries in evidence, with spicy tones. The mouth is rich, clean, with velvety tannins and great balance.

Pearl 2018, Garganega

The Garganega harvest is slightly late and a small quantity of grapes are attacked by Botrytis. The wine is vinified in 1000 litre acacia barrels. Rich nose, with nuances of honey, yellow fruits and hints of apricot. The taste is rich, smooth, balanced. Pleasant salty finish typical of Garganega grown in those areas.

 

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Montecchio Maggiore, Veneto (Italy)

Andrea Pendin is a volcano. After graduating in Gastronomic Sciences at the University of Parma, he returned home where in 2010 he gave life to his project for the enhancement of the territory that branches out over several fields: vines but also vegetable garden, orchard, olive grove and a fantastic pizzeria that uses the products of the fields. Worth a visit!

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