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Pale straw in colour with notes of white flowers and aromas of fresh green apple and white peach this wine is vibrant and juicy on the palate. It has a refreshing acidity with a long mineral finish and can be enjoyed with seafood risotto or a fresh capresse salad.
Multi-Michelin starred chef, Gordon Ramsay, has opened a string of successful restaurants across the globe. Selecting the wines to match his menus is as important to Gordon as perfecting the dishes themselves. He has worked in partnership with renowed Italian winemaker. Alberto Antonini to source these unique blends. This contemporary range of Italian table wines from some of the country's best wine growing regions, combines Gordon's passion with the heart and soul of Italian winemaking.
Features
Wine of Italy
Brand
Gordon Ramsay
Allergy Information
Contains Sulphites
ABV (%)
13
Grape Variety
WhiteGrapeBlend
Tasting Notes
Bursting with aromas and flavours of crisp green apple and white peach with a refreshing minerality
Serving Suggestions
This vibrante bianco is perfect with seafood risotto or a fresh caprese salad
Producer
Buontalenti SRL
Agent
Benchmark Drinks
Winemaker
Alberto Antonini
History
Multi-Michelin starred chef, Gordon Ramsay, has opened a string of successful restaurants across the globe. Selecting the wines to match his menus is as important to Gordon as perfecting the dishes themselves. He has worked in partnership with renowned Italian winemaker Alberto Antonini to source these unique blends. This contemporary range of Italian table wines from some of the country's best wine growing regions, combines Gordon's passion with the heart and soul of Italian winemaking.
Regional Information
A unique cross regional blend from the rugged coastal region of Abruzzo famed for its reliability to produce consistent and good quality wines with Tuscan Vermentino bringing minerality and freshness to the blend. The average age of the vineyards is 10 years with the fruit picked using a combination of hand and machine harvest.
Current Vintage
2020
Vinification Details
The white grapes are pressed at 8 Celsius degrees in a vacuum bladder press to avoid oxidation and kept with the skins for 6 hours to have a gentle extraction of flavours and aromas; the juice is then settled for 24 hours and rack off the big lees, fermentation happens at a low temperature which ranges from 12-15 Celsius degrees to preserve the integrity and intensity of the aromas.
