TYPOLOGY WHITE OF TUSCAN IGT (Typical Geographic Indication)

GRAPES Sauvignon Bianco 50%, Chardonnay 50%

PRODUCTION AREA Trequanda (Siena) Tuscany

SURFACE OF VINEYARDS 6 hectares

ALTITUDE OFVINEYARDS 450 mt. a.s.l..

SOIL DESCRIPTION Potentially loose, sandy-slimy, to neutral-alkaline reaction, of sea origin

TRAINING SYSTEM Spurred cordon, free cordon

DENSITY 3.300 plants for hectare

YELD GRAPES 6-70 tons for hectare

AGE OF THE GRAPEVINES 20 years

HARVEST-TIME First and second decades of September

VINIFICATION The cold pressed up to 8-10°C is allowed to soak for 6-12 hours before pressing. The must obtained is cooled, left to precipitate for 3 days and then poured off.

ALCOHOLIC FERMENTATION The must clear selected yeasts are added to activate the fermentation that takes place in stainless steel fermentation at controlled temperatures, never above 16 °C.

MALOLACTIC FERMENTATION not turn

AGEING not provided ALCOHOL 13 % Vol

ACIDITY 5,8 gr/lt.

DRY EXTRACT 22,5 gr./lt.

ORGANOLEPTIC FEATURES The color is straw white. The aroma is intense and complex with floral, fruity with pleasant notes of boxwood typical of Sauvignon. The taste is dry, fruity, harmonious Number of bottles produced 6700 by 0,75 lt