Il Postino 2018Sold Out
Il Postino gets the name from the vineyard, which once belong to the Caprara postman.The Trebbiano is de-stemmed by hand and left on the skins overnight. Press with a vertical press and only the free-run must is used. Stainless steel and old barrique are used for fermentation and ageing. After the malolactic is concluded the wine is bottled the following spring. The light skin contact brings out a heady array of spice and concetrated fruit but remains fresh without tannin or grip, drinking more like an aromatic white wine.