Amaro Nonino "Quintessentia" Aegean Islands The wine ferments in about

The wine ferments in about 2-3 weeks and is then moved to 60 gallon 4-20 year old hungarian oak barrels for about 10 months on gross lees and is then blended back together

Blossoming fruit notes toward the finish

an Oregon pioneer from the 1800's

Vines grown in sandy soils tend to produce grapes with higher acidity

With the development of sparkling wine production methods in the 19th century

Amaro Nonino "Quintessentia" Aegean Islands The wine ferments in aboutFrom Friuli. Grappa base. Saffron, rhubarb, sweet & bitter orange, tamarind, galangal, and licorice, plus others. Aged for 5 years. 35% abv. Cherry note in the middle. Nice balance.