Convivial flavors of bright citrus, light floral and melon move effortlessly into a lingering finish for a wine that is crisp, dry and versatile.
After the grapes are harvested in early September, the winemaking process begins as all the grapes are separated from the stems and soft-pressed. The must is immediately separated from the skins and put into steel tanks for fermentation. Fermentation is controlled at about 64°F for 15 to 20 days. After fermentation, the wine is treated, decanted, filtered and refrigerated in order to prevent tartaric precipitation — a process taking a minimum of one month. The aging in steel tanks is for a minimum of two months. Before bottling, the wine is passed through sterile filters.
Bask in Italy’s grandeur while sipping Spirito d’Italia alongside simple antipasti such as melon-wrapped prosciutto or seafood ceviche.