Bianco Pietrose (we classify it as white Supertuscan)
Vintage
2020
Vines
Trebbiano, Malvasia, Grechetto, Petit Manseg, Traminer.
In a different percentage each year based on the vintage.
Trebbiano is a medium-bodied wine with an intense yellow color
straw yellow with greenish reflections, moderately acidic that does not leave
particular olfactory and palate sensations. Its vinous aroma, in fact, is
intense but delicate and its flavor is savory, dry and harmonious
LONG WHITE Malvasia
Malvasia Bianca Lunga, one of the most interesting variants of the grape, which to the
not too marked aromaticity combines a good freshness capable of
definitely make it easier to drink.
Grechetto known as a Montepulciano Pulcinculo
The Grechetto wine has an intense straw yellow color, good structure and quality
aromas, intense and elegant, with characteristic fruity notes. The tenor
alcohol is generally quite high and the acidity contained.
Petit Manseg
The Petit Manseng grape gives a wine of a straw yellow color, intense and
fruity with spicy and mineral notes. On the palate it is fresh with acidity, savory, of
medium structure, with a fruity finish.
Gewürztraminer
an aromatic vine with a typical pink skin. Explosion
of spicy aromas. The drink is full-bodied and dense on the palate, the bouquet
aromatic it is fruity and lively: in fact, to embellish this wine are spices
such as pepper, cloves and gingerbread.
The freshly harvested grapes are de-stemmed (to prevent the stalks from yielding
bitter substances) and gently pressed, without crushing the peel. In the
crushed, therefore, the contact between the juice and the skins is obtained, to be placed in the
tonneux of maceration. The time factor is crucial and the maceration on
peels requires patience. The white Pietrose macerates on the skins for 4 days.
Thanks to this we get
• a very intense COLOR, which often turns towards golden yellow;
• a very strong TASTE due to the presence of tannins;
• a rich, ample and persistent SCENT thanks to the numerous substances
extracted aromatic.
Alcoholic and malolactic fermentation are carried out in tonneau (1 new for
the 2020 vintage and for 1 new and 1 second passage for 2021).
After fermentation, the wine always remains in the tonnuex for at least 10
months together with its fermentation lees. Throughout the period every
batonnage are performed week.
Before bottling, the wine is filtered and rests for at least 1 year
before being put on the market.