PRODUCTION AREA: Southern Tuscany
GRAPE VARIETIES: Trebbiano Toscano, Chardonnay and Grechetto.
SOIL: Mixtures of clay and fine sand with Marine Pliocene sediment.
VINE TRAINING:
Guyot and straight-line spurred tying (Cordone Speronato) – 4,400
vine stocks per hectare.
Average age of vines: 20 – 25 years.
PRODUCTION PER HECTARE: 8 tons.
MICROCLIMATE:
Moderate temperatures throughout the year create favorable
microclimatic conditions. Excellent exposure promotes ripening and
helps maintain the structure of the grapes until harvesting.
VINIFICATION AND REFINING:
The grapes are carefully pressed using a special, horizontal press, and
the temperature is kept low at all times during static decantation of the
must. “White fermentation” occurs over a period of about 12 days at
a temperature that never exceeds18C. The wine is then aged in stainless
steel, where it is readied for bottling.
ORGANOLEPTIC CHARACTERISTICS:
The color is straw yellow. The bouquet is intense and fruity, and the
flavor is full, dry and harmonious. It is excellent as an aperitif, and
pairs particularly well with antipasti, soups, vegetarian dishes, light
cheeses and all fish dishes. It is a perfect everyday wine.
Serving Temperature: 10 – 12°C.
