Annick is Sauvignon Blanc and Vermentino, that are harvested in late August early September at Cosimo Maria Masini. Part of the grapes are soaked overnight, before a gentle pressing, the rest are immediately pressed. After a night of clarification must were sent to ferment without added yeasts, in concrete tanks and left on skins for four months.
Pale yellow color, it shows ripe apples and honey flavors and fresh grass. It pairs with fish (particularly crustaceans and mussels) but also charcuterie.