Tinnari Bianco IGT Toscano



Soil: medium texture, relatively loamy.
Vines: planting density 2.5/3 m x 1 m.
Year planted: 1972.
Density: 3000 plants per ha.
Surface area: 7000 sq.mts.
Average height: 60 metres a.s.l.
Orientation: south-south west facing.
Average yield per stock: 1.2-1.5 kg/plant

Grape variety: from a single blend of the Tuscan Trebbiano

After harvesting the grapes, they are left to macerate in a tank at a cool temperature, yet without the use of any refrigerating systems. This phase helps to develop the aromas and causes the natural clarification process. The grapes are then pressed and deseeded gently prior to fermentation.
The alcoholic fermentation of the “must” begins spontaneously and continues for about 20-25 days at a low temperature between 18° and 20°C. The next step involves the malolactic fermentation which serves to keep the wine stable over time. In fact, the malolactic fermentation prevents the risk of re-fermentation in the bottle which can consequently cause abnormal organoleptic values in the wine. If malolactic fermentation did not take place, it would be necessary to filter the wine using sterile methods to eliminate any bacterial agents which cause it. Such a refined filtering would also be traumatic for the wine, leaving it without texture and aroma. During the fermentation phase and all the subsequent production phases, no substances are used apart from  minimal quantities of sulphites (total sulphurous dioxide in the finished wine: 70 mg/l). Sulphites may also be used, prior to bottling, if the analyses show any instability with regard to the proteins of bentonite (white clay), to make them precipitate in order to avoid any haziness or possible deposits in the bottle.

Maturation: in steel and cement vats until the bottling stage.

Bottling: the wine is first filtered with a large mesh, i.e. with a diameter of 3-5 microns or larger. The wine is then aged in the bottle for at least 2 months.

Expected production: 2,500 bottles/year