Bianco Vermouth Region|Burgenland

Bianco Vermouth Region|BurgenlandMade over a base wine of Chardonnay and Durella from Daniele Piccinin, which is then steeped with a citrus and botanical tincture of lemon balm, tangerine and chamomile, before being fortified with alcohol and sugar. The infusion comes together for a couple of months in tank before bottling, where it is then rested for a further three months before release. The citrus hits the top notes and the body is rounded and creamy. Theres a salinity

then moved to a mix of small tonneaux and a large 1200L barrel to ferment and age

vibrant verve

Viura from some big

thirst-quenching rosé made from the same base wine as his La Bulle pet-nat

zingy fruit and a soft

Fresh and lifted

Vermouth was first produced in 1786 in Torino

it is all red cherry

Retaining freshness and keeping the wine as fruit-forward as possible

Developed flavours are now appearing in the wine

with superb ageing potential

this is an incredibly scarce micro-cuvée variant on Les Doyennes