MILF - Marina Palusci
Palusci's Milf is a white wine macerated for 20 days on the skins. Intense nose of ripe fruit. On the palate it is enveloping, warm, fresh with long persistence. Produced in only 600 bottles, it is the first macerated white wine from Marina Palusci
Region: Abruzzo.
Grapes: White grapes
Alcohol content: 12%.
Aging: 12 months in steel.
Contains sulfites
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MILF - Marina Palusci
Produced with white grapes coming from a small vineyard of one hectare. Manual picking and selection of grapes, spontaneous fermentation using only native yeasts with maceration on the skins for 20 days. Before placing a bottle of 12m. No filtration, clarification or stabilization and no sulphite addition. The Milf has a yellow color tending to the gilt because of maceration on the skins. Intense fruit ripe fruit. The palate is enveloping, warm, fresh with long persistence. Produced in only 600 bottles is the first macerated white wine of Marina Palusci.
Service
We taste MILF at a 10/12 ° temperature in tulip glass. The MILF is to drink immediately but leave a few years in the cellar can give great emotions.
Pairing
The MILF combines with starters, first courses with second fish of meat, to try with statule fish rolls.
Cellar: Marina Palusci
The Marina Palusci company is located in Pianella, a small village in the Abruzzo hills. He has always been a family manager since four generations of olives, with the production of extra-virgin oils of the highest quality. Responsive results that Marina Palusci and his family have decided to achieve, with the same seriousness and passion, even in the production of natural wine, with first marketing only in 2009 and immediately positive responses from industry critics. Seven hectares of vines, to which they are now transformed only three - planted in Montepulciano, Pecorino, Passerina and Moscato rosa - distributed in four plots, with relative production of as many "monovigna" labels: the intention to return to the wine the specifics of Each plot. Soils are predominantly made of clay and in the vineyard only copper and sulfur are used. The same mentality in the cellar with vinification through spontaneous fermentation and the exclusion of any additive, including sulfur dioxide.
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