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The grapes for Ayama Vermentino 2017 were harvested on the 2nd and 6th of March 2017. During the middle of fermentation, the wine was transferred to older neutral barrels and bottled in June 2018. A total of 5,457 bottles were produced. Bottled at 14%. (Bottle size 750ml)
Nose: Pear, white peach, lime and pink grapefruit with subtle notes of crushed rocks and citrus zest.
Palate: Dry and somewhat oily with flavours of grapefruit and citrus, with a crushed rocky minerality and saltiness.
Finish: A bit snappy with bitterness similar to the taste of grapefruit pith or, if it’s on the riper side, fresh almond. (Vermentino has higher levels of phenols which contribute to its subtle bitterness on the finish–a taste often described as green almond.)
Run by Italian husband and wife team Attilio and Michela Dalpiaz, Ayama is responsible for planting the first vermentino (a light-skinned white wine grape) vines ever to touch South African soil. Getting permission to plant the Sardinian clone took six years of import permissions, quarantine approvals and propagation before the vermentino vines could be planted in 2014, with the first harvest taking place in 2016.