Firmino Miotti Vespaiolo "16;9" 2017

This interpretation of Vespaiola 16:9, a grape that as Franca explains must be supported to enhance its best characteristics. In this version there is a Spontaneous fermentation acacia barriques on fine lees; the lees are stirred twice a week for 3 months and then once a week for the following 6 months, a wood that accompanies and brings out light aromas of tobacco, dried fruit, cocoa, chamomile flowers. The name comes from the two best clones of Vespaiola 16 & 9.

The name Vespaiola is derived from the Latin vespa and refers to the wasps that are attracted to the high sugar content in the grapes as they ripen late into the growing season. Even with the long ripening periods and high sugar concentrations, the Vespaiola grape can still maintain a relatively high level of acidity that can help balance the sweetness in the resulting wines. After fermentation, some producers will age the wines in oak barrels.