Vines: Produced mainly from Chardonnay, Pinot Bianco and Petit Manseng.
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, the must obtained is fermented at 15 degrees in steel vats.
Aging: it happens in steel vats for about 5 months.
Appearance: Straw yellow with greenish reflections.
Aroma: Fruity with hints of golden apple and white flowers.
Taste: Warm, soft, savory and fruity.
Recommendations: best opened within 2 years after harvest.
Pairings: Traditionally, white is a fish wine, however we also recommend it with dishes like Florentine tripe or “lamprey”. It is also an excellent wine paired with pasta with vegetables richly seasoned with herbs.
