A Mano Bianco

£12.95
  • A Mano Bianco
  • A Mano Bianco

A Mano Bianco

£12.95

AVAILABILITY: 9 in stock

Grape Fiano, Greco, White Blend
Style Dry, White, Light Bodied, Floral, Fruit Forward, Citrus and Stone Fruit
Country Italy
Region Puglia
Volume 75cl
ABV 12.5%
Dietary Vegetarian, Vegan, Sustainable, Practising Organic, Practising Biodynamic

 

A Mano Bianco is a light-bodied white wine with a complex palate and vibrant acidity. It is aromatic, with a unique blend of apricot, passion fruit, lime, and orange blossom flavours, with a hint of almond. Best enjoyed as an aperitif, this delightful wine pairs beautifully with seafood, shellfish, and vegetables. 

About the Producer

Mark Shannon and Elvezia Sbalchiero, the duo behind A Mano, have worked in the wine business for most of their lives. Elvezia is a northern Italian wine marketing expert and Mark is a Californian winemaker. They fell in love with Puglia and, when they decided to start their own label, made it their home. By producing high quality wines, Mark and Elvezia have succeeded in making Primitivo one of Italy's most talked about grape varieties. They pay high prices for the best grapes from 70-100 year old vines and focus solely on quality and a modern style.

Vineyard and Winery

This wine is made from the Fiano Minutolo clone from Puglia which resembles Riesling or Viognier, as opposed to the Fiano di Avellino which is used to make the DOC wines of Campania. The Fiano Minutolo vineyards are situated in the Itria valley in the heart of Puglia. The valleys provide constant airflow from the Adriatic Sea to the warmer interior area. Fresh breezes lower the night-time temperatures, encouraging the development of lovely perfumes in the grapes. Greco grapes for the wine come from a very old, non-irrigated, sandy hillside vineyard.

Upon arrival at the winery, the grapes were gently pressed with fermentation taking place in temperature-controlled resin-lined concrete tanks for 10 weeks. A small portion of the Fiano grapes were dried until the end of October, after which they were pressed and blended into the wine at the very end of fermentation.

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