From Trish Nelson’s vineyards near Lago di Bolsena, Vino Bianco Vignarola blends Procanico (Trebbiano Toscana) and Malvasia grown on volcanic ash soils at 450-500m altitude. Skin-fermented for a month and aged until spring, this amber-hued wine balances tea-like tannins with earthy depth.
Flavors of dried apricot, warm spices, and subtle floral notes shine, supported by fresh acidity. Named after Lazio’s emblematic spring dish, it pairs perfectly with hearty Roman cuisine. No sulphur added.