Grape varieties: Viognier 100%
Denomination: Bianco di Toscana IGT
Harvest period: first week of September
Vinification: the grapes are harvested at full maturation and placed in the press with whole bunches. The must is decanted for 3 days at 5 degrees and racked. Following the yeast inoculation during the early fermentation, the wine is poured half in old barriques, previously cleaned and polished, half in cement. Here the alcoholic fermentation takes place and the wine is kept until January without malolactic fermentation. The frequency and number of batonnage are determined by tastings. Once assembled the wine remains in stainless steel tanks for 2 months until the bottling.
Fining: It ages one year in bottle before being released.
Longevity: up to 15 years
Alcoholic content: 13.5%
Pairings: excellent with dishes with a strong personality, savory and spicy
Originally bottled by Michele Satta - Castagneto Carducci - Italy