100% Vermentinu. Grapes are hand harvested into small caskets to avoid damage, whole bunch crushed and then settled for 24-48 hours before fermentation in stainless steel and matured on lees for 6 months giving very fresh and floral aromas with hints of local herbs and stone fruit with citrus freshness.
Review for 2012 vintage ”Lavender, fennel, and grapefruit rind inflect luscious Persian melon in Abbatucci’s 2012 Ajaccio Blanc Faustine, which offers Vermentinu in an unusually lush, full variation. Long-finishing and subtly sultry.” David Schildknecht, The Wine Advocate, August 2013
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