Wine region: Tuscany - Italy
Designation: Maremma Toscana Viognier, Denominazione Origine Controllata
Production zone: Capalbio (Grosseto)
Altitude: 100 mt a.s.l.
Type of soil: mixed sandy clay
Density: 5500 (2.50 x 0.80 )
Growing: spurred cordon
Grape Varieties: Viognier (clone 642)
Rootstocks: 110 Richter
Winemaker: Paolo Caciorgna
Harvest: end of August
Grape Yield per hectare: 40quintals
Vinification: soft pressing of the full grapes (0,6atm), static settling at 8°C for 24 hours, fermentation in barriques of 225 lt at 16°C followed by 5 months of maturation on the noble dregs
Malolactic Fermentation: the wine does not carry out the malolacticfermentation in order to better keep the original aromatic quality and the good acid content
Refining in bottle: 6 months
Bottles produced: 1.300 bottles 0,750 ml
Bouquet: opens with intense notes of fresh lily and lemon fruits as well asacacia flowers, accompanied with a mark of fresh apricots and citrus notes. The large bouquet is enriched by toasted and sweet notes reminiscent of the maturation in oak barrels.
Palate: a warm and rounded wine with a strong sense of freshness. Werediscover the fruity notes of apricot, balanced flavor and long finish thatflows into a mineral aftertaste.
Pairings: goes well with appetizers and main vegetables dishes, perfectwith raw fish, shellfish, and particularly with fried fish.
Serving temperature: 12°-14°C
Potential ageing: for up to 10 years