Athletes of Wine – Amber Trebbiano

Liams notes:

To make good skin contact wine you need to have a solid understanding of the technique and history of making red wine with white grapes. For me, you have to macerate for a very long time, or a very short one – to be in the middle is to be nowhere. When executed properly, an Amber wine can do things no white or red can do. An intriguing nose, detailed but delicate, slow to reveal its layers, gradually showing roasted chestnuts, yellow plum, marzipan, charcuterie. The palate is more fruity with complex yellow stonefruits, but also savoury with some gentle grip.

Vineyard and Winery:
Trebbiano planted in 1919, grown by fourth generation winemaker and brewer James Booth. In the winery, kept on skins for eight months, one portion with a bit of ullage to develop some oxidative complexity.