grapes |
90% Chardonnay, 10% Sauvignon
Blanc e Gewutztraminer |
 |
| production area |
San Casciano Val di Pesa, Firenze • Tuscany |
| annual production |
5.000 bts/750ml |
| vineyards general information |
| Average altitude (above sea level): |
250 mts |
| Ground: |
Subterranean clover (Trifolium subterraneum). |
| Breeding: |
Spur cord. |
| Plants per hectare: |
5.000 |
| Yeld: |
7000 kgs/ha |
|
winemaking |
Fermentation and vinification
at controlled temperature (18° C) inside new 350 litres tonneaus in french oak, where matures for about 8 months. |
organoleptical characteristics |
Colour: bright straw yellow with amber tones. Bouquet: fresh and flowery aroma with defined scents and ripe fruit notes. Taste: soft, wrapping and fresh with tasty and salty final. |
|
Big lean fishes roasted or grilled (turbot,
sea bream, sword fish).
Light cheeses and foie gras;
white meats, filled;
truffel jelly. |
