Gazzetta, Ajola, Malauva
Peachy, savoury and totally unique. This wine hits our favourite sweet spot: between rosato and rosso. A collaboration between Jacopo, Trish of Gazzetta and their friends at Malauva, this direct press of Chardonnay is fermented for three weeks on the skins of Sangiovese, before being pressed off in steel to rest for six months. This is an incredible pairing of Chardonnay’s stone fruit and Sangiovese’s savouriness.
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