Santannella Mandrarossa

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Santannella Mandrarossa

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Each varietal is harvested separately to ensure optimal ripening. Grapes are destemmed, crushed and the resultant must is rapidly chilled to 39°F on its way to the pneumatic presses. Some portions of the fruit are given skin contact in order to extract flavor and body.

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PRODUCTION TECHNIQUES: Each varietal is harvested separately to ensure optimal ripening. Grapes are destemmed, crushed and the resultant must is rapidly chilled to 39°F on its way to the pneumatic presses. Some portions of the fruit are given skin contact in order to extract flavor and body. After pressing to under 1 bar, the juice is cold-settled prior to fermentation with selected yeasts at 59-64°F. Some portions of the blend undergo maturation in oak. The Fiano and Viognier undergo a period of extended lees contact and battonage in order to enhance the body and creamy texture of the wine. 
Color: Deep green with golden hues 
Aroma: Intense yet delicate aromas of pineapple, banana and a hint of vanilla and smoky flint 
Taste: Complex and balanced with griping acidity.

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Santannella Mandrarossa

Santannella Mandrarossa

Each varietal is harvested separately to ensure optimal ripening. Grapes are destemmed, crushed and the resultant must is rapidly chilled to 39°F on its way to the pneumatic presses. Some portions of the fruit are given skin contact in order to extract flavor and body.

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