IGT Toscano Bianco
Process
The grapes are harvested by hand, in small crates, with an initial selection of the bunches starting from the vineyard.
In the cellar, the whole bunches are gently pressed. The resulting must, after 24 hours of clarification, begins alcoholic fermentation, taking place in a temperature-controlled stainless steel tank at a temperature of 16-18 degrees Celsius.
After alcoholic fermentation, the wine enters the maturation phase on the fine lees for several months, again in stainless steel. After this period, the wine is bottled and released for sale.
Wine description
Appearance: Straw yellow with golden highlights
Nose: Intense, fresh yellow flowers, white and yellow fruit, apricot and peach, mineral notes
Paste: Fresh, full-bodied with a pleasant, mineral finish
