Yves Leccia Patrimonio Blanc 2016 skus_66946 Boris Rodionov

Boris Rodionov

The flavors are reminiscent of caramelized honey and roasted pineapple

A graduate of UC Davis’ Fermentation Science program

and bursts with apricot

with intensely rich aromas of ripe red fruits and spices

Yves Leccia Patrimonio Blanc 2016 skus_66946 Boris RodionovGEOLOGY Locality E CROCE, clay limestone soil on schistous base. CULTURAL METHOD Traditional. Soil work. Organic amendment. No herbicides. GRAPE 100% VERMENTINO, traditional Corsican grape variety. DENSITY 4000 feet hectare YIELD 40 hl ha VINTAGE Manual, sorting bunches, they must be healthy and ripe. WINEMAKING Pressing of the whole harvest, cold settling at 8 for 24 hours, collage on must. FERMENTATION In stainless steel tanks, thermoregulated at 18