Bianco Testalonga - Testalonga - Antonio Perrino

Bianco Testalonga - Testalonga - Antonio Perrino

The Bianco by Testalonga is a wine that is produced with local grapes and which macerates on the skins for 5 days. The grapes come from old vines grown between the sea and the mountains. The bunches are harvested manually, and in the cellar they are pressed with the feet without destemming. Fermentation is spontaneous with the use of only indigenous yeasts, and maceration on the skins lasts 5 days. Refine in old barrels for several months. A wine that offers mineral and brackish notes, with hints of aromatic herbs, citrus fruits and hydrocarbons. On the palate it is juicy, fresh, and very savory.

Service

It is advisable to taste it at a temperature of 10/12° in ballon glasses. It is a wine to drink but left in the winery qualceh year can give great emotions.

Pairing

Accompanies fish-based menus, savory pasta dishes, semiaged cheeses.

Cellar: Antonio Perrino

Antonio Perrino lives in Dolceacqua, a small town in western Liguria, in the province of Imperia. Antonio was probably the first producer of Rossese, a native red grape variety of these areas. He learned to make wine from his father, and today he is helped in his work in the vineyard and in the cellar by his niece Erica. It cultivates its old vines and its olive trees on small terraces located in the areas of Arcagna and Casiglian. In fact, 50 harvests on Antonio Perrino's shoulders are a hard work from the traditional gesture that has lasted for half a century. In the vineyard only sulfur and copper treatments are performed and in its microcantina, a garage in the center of Dolceacqua, the grapes are crushed with the feet, the fermentations are spontaneous with the only indigenous yeasts and the refinements are one year in old barrels from 500 liters. Antonio Perrino has become an object of worship and its fine and elegant wines kept in 5 barrels of Rossese and 2 of Vermentino are snapped up.