This distinctive Italian variety that has been grown on this site for 40 years, shows rich dried apricot and fig aromas and flavours. Try with Kingfish or Tuna dishes. Great with chili.
Halliday Wine Companion The vines were planted the day Bianchet was established in '76. I'm not sure about the retention of the pressings in the ferment given its baume of 13.9 degrees and pH of 3.77 - it needed at least 1g/l of tartaric acid added during the ferment. Still, a very interesting wine. 90 Points Silver