1.0Tre Montihttps://www.tremonti.it/en/Davidhttps://www.tremonti.it/en/author/david/rich600338<blockquote class="wp-embedded-content" data-secret="HpdrBDHcBT"><a href="https://www.tremonti.it/en/product/anabla/">Anablà</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.tremonti.it/en/product/anabla/embed/#?secret=HpdrBDHcBT" width="600" height="338" title="“Anablà” — Tre Monti" data-secret="HpdrBDHcBT" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.tremonti.it/wp-includes/js/wp-embed.min.js /* ]]> */ </script> https://www.tremonti.it/wp-content/uploads/2019/10/Anabla-6.png320490A second fermentation in the bottle for our first ancestral, linked to the regional tradition of Mosto wine. Anablà è un documento di rilevanza formale che richiede un tono altrettanto formale. They forbid us to tell you with what grapes it is produced, but with a little effort you can get there ! Production area: Imola Appellation: White frizzante wine Uve: Altitude: 100 meters a.s.l. Soil: Sandy clay Training system: Capovolto Vineyard density: 3.000 plants/hectar Vineyard age: 1990 Yeld per vine: 2 kg/vine, with cluster thinning Harvest:period Mid August, by hand Vinification: Second fermetation into the bottles, using selected organic yeasts Fining: bottle Malolactic fermentation: Not Average annual production: 8.000 bottles Colour: Straw-coloured yellow, slightly cloudy Bouquet : Characteristic, recalls the albana grape. It is easy to recognize the yeast Palate: Fresh and fruity, lively and foamy with final sensation of cleaness Food suggestion: Aperitif, "piadina" bread with salami, "italian pasta" Notes: Sediment due to second fermentation into the bottle. Please serve very fresh.