Annia is a white blend consisting mostly of Ribolla Gialla with some Tocai Friulano and a dollop of Chardonnay. True to the lean Massican style, Brix at harvest ranged from 19.8° to 21.6°. Fruit was whole-cluster pressed and barrel fermented in French oak, mostly neutral, and some lots went through malolactic.
The result is a mouthful of herbed white peaches, honeydew, and citrus. It’s substantial, bigger than past vintages, with a fragrance of grassy herbs, honeydew, apricot, and yellow apple skin. The texture is medium and the flavors skew toward stone and pome fruits. There is a noticeable flare of wood at the mid-palate, while the finish lingers long.
Don’t serve it too cold. The fruit stands forward when it’s between 50 and 55°F, and the acidity is enough to carry it slightly warmer. Great with fresh goat cheese: the acidity is a match and the fruit a complement. Also solid with aged cheeses: clothbound cheddar, Cantal, Comté. Or try it with fish, shellfish, salad.
12.8% abv | $30 (sample)