Vines: produced mainly from Chardonnay grapes.
Soil: Pebbly soil, of marly calcareous nature, formed in the alluvial phase of the river Elsa in the upper Pliocene, about 3 million years ago. This type of soil gives wines rich in body but very balanced.
Training: in the vineyards we use the technique of Gouyot, with a density of approximately 4.000 plants per hectare.
Harvest: the harvest normally takes place at the beginning of September, when the grapes have reached full ripeness.
Soaking and fermentation: the grapes are gently pressed, and the must obtained is fermented in French barriques for about 20 days.
Aging: it happens in French barriques for about 5 months.
Appearance: straw yellow with hints of green.
Aroma: fruity with golden delicious apples and white flowers.
Taste: warm, smooth, tasty and fruity.
Recommendation: best opened within 2 years after harvest.
Pairings: White wines are traditionally served with fish, but we recommend this wine with dishes such as “trippa alla fiorentina” (tripe) or “lampredotto” an offal dish typical to Florence, white meats, and blue-cheese and aged cheese. It is also very good served with vegetable first courses and dishes rich with aromatic herbs.
