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Amphora blanc is Vermentinu fermented in clay amphorae, an ancient practice absent from Corsica since Roman times. A three-month maceration gives an extra fleshiness to the unique texture, which is polished off via a passage in neutral wood. Bottled without fining, filtration, or a drop of sulfur, this wine is not for everyone. Yet the truly adventurous taster will appreciate the funky herbal tones, mouth-filling roundness, and savory, spicy notes. Vermentinu à la Canarelli.
|Vineyard:||Planted in 1997, .5 ha|
|Aging:||Fermented and aged in amphora for 3 months, then transferred to old barrels for 3 more months aging|
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Inspiring Thirst, page 211