£39.95
Absolute nectar! The best bunches of grapes -in this case those with the highest sugar level and with a low number of grapes – are selected from the various Garganega vineyards. Another selection is made in the winery and the bunches are hung on vertical nets where they are left to dry for five or six months. Following fermentation, the wine is matured in oak barriques for 15-18 months. The final wine tastes of apricots and would go very well with a citrus-based tart or it could also be served with mature cheeses, while its complexity means that it only can improve with time.
Gold Medal – Millesime Bio 2016?(2010 vintage)
Gold Medal – International Organic Wine Awards 2015 (2010 vintage)
The grapes are hung up on vertical wires to dry, in the fruit drying loft for 5-6 months. Toward the end of February, the grapes are pressed softly. The wine is matured in barrique for a further 24 ? 30 months.
Intense amber in colour, San Zeno is full-bodied with an aftertaste of bitter almonds which balances the soft, sweet, vanilla and sometimes spicy notes on the palate. The bouquet has aromas of bitter almond and dried fruit.
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