Brothers Alessandro and Davide Neri took over their father’s vineyards and winery in 1994, and over time have converted their vineyards to biodynamic farming. Winemaker Nicola Tucci knows his way around white wines, since he previously made wines in Germany. He has worked his magic on this Poggio Paterno dry Vermentino allowing the grapes two hours of skin contact before it was fermented in barriques, undergoing malolactic fermentation, a process which converts the grapes’ malic acid to lactic acid creating a softer mouthfeel. The wine also spent additional time on the lees adding a creamy texture. The result is a rich, complex, dry wine with lush flavors of peach, pineapple with a touch of pink grapefruit round and creamy in the mouth. Enjoy with grilled salmon or pork tenderloin.
Il Monticello, Colli di Luni DOC (Liguria, Italy) Vermentino 2020
By Rebecca Murphy