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Producer | Alessandro Tofanari
Region | Tuscany
Variety | Vernaccia
Alcohol | 12.5%
This Vernaccia spends between 3 and 5 days on skins, before fermentation starts. The wine is then pressed and fermented in steel, keeping the gros lees in suspension. Grapes for the Viviaio are from high altitude vineyards, and the wine shows this with its expressive freshness. A savoury-dry style of Vernaccia with great drinkability.
Producer | Alessandro Tofanari
Region | Tuscany
Variety | Vernaccia
Alcohol | 12.5%
This Vernaccia spends between 3 and 5 days on skins, before fermentation starts. The wine is then pressed and fermented in steel, keeping the gros lees in suspension. Grapes for the Viviaio are from high altitude vineyards, and the wine shows this with its expressive freshness. A savoury-dry style of Vernaccia with great drinkability.
