Wine region: Tuscany - Italy
Designation: Maremma ToscanaBianco, Denominazione Origine Controllata
Production zone: Capalbio (Grosseto)
Altitude: 100 mt a.s.l.
Type of soil: mixed sandy clay
Exposure: West
Density: 5500 (2.50 x 0.80 )
Growing: Gouyot
Grape Varieties: Vermentino (clone 640), Viognier (clone 642)
Rootstocks: 110 Richter
Winemaker: Paolo Caciorgna
Harvest: end of August
Grape Yield per hectare: 45 quintals
Vinification: soft pressing of the full grapes (0,6atm), static settling at 8°C for 24 hours, fermentation in stainless steel at 14°C for approximately 1 month, follow 5 months of maturation on the nobledregs
Malolactic Fermentation: the wine does not carry out the malolactic fermentation in order to better keep the original aromatic qualityand the good acid content
Refining in bottle: 3 months
Bottles produced: 7.500 bottles 0,750 ml
 
ORGANOLEPTIC CHARACTERISTICS
Colour: straw-yello
Bouquet: opens with intense notes of citrus and yellow-fleshy fruit such aspeach andapricot, accompanied withamarkoffreshhazelnut. Itexpandin succession reminders of Mediterranean herbs such as sage together withmineral and marine features
Palate: fresh, full and enveloping, with fruity and aromatic flesh, the finishis long and persistent with mineral rich flavor and elegant fullness, excellent acidity
Pairings: goes well with appetizers and main vegetables dishes, perfectwith raw fish, shellfish, and particularly with fried fish
Serving temperature: 10°-12°C
Potential ageing for up to 5 years