Ephemera Vermentino

  • Ephemera Vermentino


    Destemmed fruit is fermented on its skins for 6 days, with no plunging or pumping over. The ferment was then pressed to aged barriques and hogsheads to complete natural primary and malolactic fermentation, and rested on full lees for 3 months. Prior to bottling the wine is racked once with a small amount of sulphur added before bottling.