Angimbé from Cusumano is made from 70% Insolia- and 30% Chardonnay grapes. The Chardonnay is harvested by hand in August and the Insolia grapes, also by hand, in September. The grapes are then coo...
Angimbé from Cusumano is made from 70% Insolia- and 30% Chardonnay grapes. The Chardonnay is harvested by hand in August and the Insolia grapes, also by hand, in September. The grapes are then cool macerated with the skin for 12 hours at 8 ° C temperature. The fermentation takes place at 18-20 ° C and the wine is then stored in steel tanks on its lees for 4 months. The finalized wine is then bottled and stored again some time.
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