'Nantropò' Costa Toscana Igt 2019
La Fontuccia
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La Fontuccia winery's "Nantropò" passito is made from Ansonica grapes harvested from vineyards over 80 years old located between granite and the sea within the territory of the island of Giglio. Following the harvest, the grapes are dried in the sun for a period ranging from 28 to 40 days depending on 'seasonal trends. Destemming is done manually, fermentation is spontaneous without temperature control with maceration of about 4 months. The result is an amber-colored, structured and persistent wine.
Deep amber yellow. Fruit, apricots, citrus, notes of tropical fruits, flowers. Structured, rich, persistent, balanced.
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Loose, shallow granite
80 years old
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Early harvest in late August
Sun-dried grapes for 28-40 days depending on the vintage. Manual destemming and spontaneous fermentation in steel without temperature control with maceration for about 4 months. Aging in steel for 3 months on fine lees followed by another 6 months in bottle.
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