It rests about two months on the skins and 50 months in barrels. The grapes are picked by hand using “bigonce,” a type of traditional basket (top left). The picking is late, during October. The grapes are left in the sun for a while to “cook”, and then each is pressed with a stick in the bigonce. Skins and stems are fermented in chestnut for 15 days. The skins are pressed manually and the liquid transferred without pumps. It is aged 4 years on the lees.
Golden in color, this white has a robust structure and deep taste. Very long in the mouth. Alcohol: 14.5 %
Fermented: 2 months with skins and aged 4 years on lees. Double fermentation process thanks to the traditional ‘Tuscan regime’ process
Aged: in Italian oak vats and barriques
Deep gold color, almost orange, very strong body and complex taste and aroma
Vineyard altitude: 300 meters above sea level
Age of vineyards: 60 years old
Production: 500 bottles per year.
No herbicides or pesticides are used in the vineyard.
Fertilized with organic fertilizers.
No animal products are used.
Use: meet or aged cheese