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Malolactic fermentation and further ageing on fine lees during 6 months is done in 228 litre barrels
which adds richness to the wine
in the commune of Castelnuovo Berardenga
tobacco and light leather with a long finish
The dry climate ensures there is very low disease pressure
Ramazzotti Sambuca 1815 - Single Bottle Josep Mª Suriol Malolactic fermentation and further ageingIn 1815, Amaro Ramazzotti was born. Inside a small commercial lab near the Milan Arena, taking advantage of herbs and experience in wine and alcohol trade, Ausano Ramazzotti invented a harmonious blend of 33 different herbs and spices in high quality alcohol. The unmistakeable aroma or star anise, combined with an accurate herbal selection, make Sambuca Ramazzotti's flavour bold and mouth filling. Transparent and clear. Aroma and flavour typical of
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