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Terruzzi and Puthod Terre di Tufi - 2020 (750ml)
The nose shows good intensity and length. The palate is enjoyable, with good complexity and balance. The fruity notes blend harmoniously with the slightly toasted notes typical of wood. Overall, the wine has a marked acidity and savouriness that make it an excellent drink.
- Grapes 50% Vernaccia, 20% Trebbiano, 30% aromatic grape varieties
- Origin Località Casetta
- Harvest Mid-September for the Vernaccia grapes and early October for the Trebbiano
- Vinification Overnight pellicular maceration in the press and soft pressing the following day
- Ageing 8-9 months partly in steel and partly in tonneaux barrels, followed by 6 months in stainless-steel tanks; 4 months in bottle
89 points Wine Enthusiast
Vanilla and white flowers open the nose of this Tuscan white blend, with notes of wet gravel and a squeeze of fresh lemon. Lemon sugar cookies are on the palate, with a lick of salt, peaches and peach candy, anchored with plenty of acid into a lingering finish. — Danielle Callegari
$22.99
Terruzzi and Puthod Terre di Tufi - 2020 (750ml)—
$22.99
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Description
The nose shows good intensity and length. The palate is enjoyable, with good complexity and balance. The fruity notes blend harmoniously with the slightly toasted notes typical of wood. Overall, the wine has a marked acidity and savouriness that make it an excellent drink.
- Grapes 50% Vernaccia, 20% Trebbiano, 30% aromatic grape varieties
- Origin Località Casetta
- Harvest Mid-September for the Vernaccia grapes and early October for the Trebbiano
- Vinification Overnight pellicular maceration in the press and soft pressing the following day
- Ageing 8-9 months partly in steel and partly in tonneaux barrels, followed by 6 months in stainless-steel tanks; 4 months in bottle
89 points Wine Enthusiast
Vanilla and white flowers open the nose of this Tuscan white blend, with notes of wet gravel and a squeeze of fresh lemon. Lemon sugar cookies are on the palate, with a lick of salt, peaches and peach candy, anchored with plenty of acid into a lingering finish. — Danielle Callegari
