Vintages:2023
Format:75 cl
Grape varieties:Trebbiano 80% Malvasia 20%
Soil:Medium-textured, slightly calcareous, with clayey shale, some sandstone, and a small amount of rock fragments. 390 meters above sea level.
Vineyard extension:1 ha
Type of plant:Guyot, Tuscan upside-down
Density of vines per hectare:2800
Age of the vineyard:53 years old
Average production per ha:70 quintals of grapes
Harvest:Harvesting date established based on chemical analysis and tasting of the grapes in the vineyard, late September. Harvested entirely by hand, with further selection upon arrival at the winery.
Winemaking:Destemming, 50% whole grapes, soft pressing of the remainder, maceration and alcoholic fermentation with indigenous yeasts for approximately 45 days in stainless steel with submersion and manual breaking of the cap. Soft pressing, stainless steel majolica.
Refinement:In stainless steel on the fine lees for 7-8 months, no clarification or filtration, and then at least 2 months in bottle.
Total sulfur:<35 mg/l
Bottles produced:350
Graduation:12.5% Vol.
Serving temperature:16-18°C
Characteristics:Golden in color with amber highlights, the nose reveals notes of broom, yellow-fleshed fruit, crisp melon, hazelnut, and candied orange. On the palate, it is rounded and balanced with evident tannins, good acidity, and an elegant finish of tobacco and rhubarb.
Suggestions:Suitable for pairing with light first courses, fish main courses, grilled white meats, sautéed vegetables, and non-blue cheeses. Perfect with grilled or braised lamb, vegetable caponata, and lasagna, including vegetarian lasagna. Try it with pigeon in Chianti Vin Santo.
