Classification IGT Toscana Bianco
Grapes Malvasia bianca, Canaiolo bianco, Pulcinculo
Vineyard area 7 ha Altitude 450 m . slm
Soil Medium texture with good presence of clays
Winemaking: the hand-picked grapes are de-stemmed and left in cold maceration for at least 8 hours in contact with the skins to facilitate the extraction of aromatic thereafter the clarified must is fermented in French oak barrels of 10 hl at a temperature of 16-18 ° C.
Refinement: the wine rests for at least 6 months in contact with the yeast fermentation before it can be bottled.
Refinement in bottle: At least 3 months
Production: 1.500 bottles
Pairings: excellent with fish dishes but also with white meats and medium-aged cheeses.