Name

IGT Toscana Bianco

Vine

Produced by biological grapes purchased

First year of production

2018

Alcohol

12.5%

Number of bottles produced

4,000

Breeding and density system

Guyot, 6,000 plants per hectare

Soil

Haunt sedimentary soil of a more recent geological era, with a richer variety of rocks from galestro to alberese and granite.

Rendered for hectare

50 quintals

Collection

Manual The last week of September

Yeasts

Indigenous people

Vinification

Fermentation and maceration for 9 months in terracotta amphora later the wine is placed in stainlessness for 1 month to let it perceive naturally and then bottled.

Refinement

9 months of contact with terracotta amphorae peels.

Tasting notes

This wine, like many orange wines, comes out of the comfort of the typical wine comfort. We call this umami taste. It is not only a taste but also a feeling, it is a mix of salinity, sweetness, bitterness but also acidity, making this wine rich, fleshy and also very tasty and tasty.

Availability

0.75l