Classification: I G T
Alcohol content: 12,50% vol.
Grape variety: Ansonica.
Production area: Piombino/Val di Cornia (LI)

Vineyard characteristics
Exposure: South/West
Planted area: ha. 1
Type of soil: Limestone – clay – medium texture.
Cultivation system: Spurred cordon.
Average production per plant: kg. 1,5

Production technology
Harvest Time: In September, to reach the aromatic and technological maturity.
Collection: Handmade selection in boxes.
Winemaking technique: Crushing of grapes, maceration of the same low-temperature, soft pressing, cold static defecation and fermentation at low temperature in thermo-conditioned steel vats for 20-25 days. Stay on total lees for at least two months. Aging on the lees for another two months.
Stabilization: Cold to eliminate tartati.
Bottle aging: 1 month.

Organoleptic characteristics
Color: Light straw yellow with greenish reflections, bright.
Aroma: Very intense, persistent, complex, characterized by notes of fresh fruit, pineapple, green apple and ripe peach with timid floral and balsamic nuances.
Taste: Elegant, medium-bodied, fresh, fruity, pleasant. Fruity aroma in the mouth, intense and long.
Serving suggestions: Particularly suitable as an aperitif, with dishes based on fish, crustaceans and molluscs, and also dishes of white meats, hard cheeses.

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