2021 Minim 'Colbinabbin' Vermentino
Destemmed fruit fermented on 100% skins for 20 days in an open stainless fermenter. Plunged daily by hand and pressed once the cap started to thin, resting briefly in tank before moving to seasoned barriques for maturation on fine lees. The barrels were kept topped and not disturbed for 8 months. The wine was racked in early summer with a 30 ppm Sulphur addition and bottled in February under Diam cork.
- Tim, Minim
How: We love a Victorian Chard. Especially with American fried chicken