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Inganno Felice IGT Toscana Bianco


The Trebbiano, Malvasia and Viognier grapes are harvested by hand and vinified separately in stainless steel tanks at a controlled temperature (16 ° -17 ° C). The low temperature allows a slow and constant fermentation.

At the end of the fermentation the wine remains on the noble lees for about 20-30 days: every day batonnage is performed (action of restoring the yeasts in suspension). This operation gives the wine greater body and an increase in the varietal aromas typical of the grapes used (in this case the hints of tropical fruits are typical of Viognier).

Wine service advice
It is recommended to serve it at a temperature of 6-8 ° C.

Food pairings
Fish main courses, Fresh cheeses, baked fish,rice
salad, vegetable risotto

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