Fumin Vallée d'Aoste, Lo Triolet
From 0.50 hectares at about 600 meters above sea level. 90% Fumin with 10% Gamaret. The fruit is destemmed, macerated for 10 days (indigenous yeasts only) and matured 40% stainless steel and 60% in oak. 350 cases produced annually.
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Persistent, spicy and fruity aromas on the nose. Dry, warm, soft on the palate with velvety and elegant tannins, it is excellent with red and game meat and ripe cheese.