Trebbiano Toscano in purity, organic and biodynamic vineyard management. This wine expresses floral aromas and notes of resin, in the mouth it is fresh and savory with balsamic notes. Ideal as an aperitif or to combine with blue fish, spiced white meats and mature cheeses.
Important facts of the vineyard
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 $19.50 Year
Blend of grapes
100% Tuscan Trebbiano in terracotta amphora
TERRACOTTA OF IMPRUNETA AMPHORA
After the grapes are harvested, at the right degree of ripeness but still with good acidity, the grapes are crushed and destemmed and the pre-fermentation maceration in a Terracotta amphora follows. This phase helps the development of perfumes.
Alcoholic fermentation begins spontaneously, it is stimulated and then maintained with daily punching down of the amphora, at least two a day. Fermentation takes place at low temperatures (18 ° -20 ° C) controlled by the use of frozen water bottles, replaced twice a day. At the end of fermentation, the wine is left in contact with the skins for 50 to 120 days, depending on the vintage and its evolution, to allow for an important extraction, the full expression of the power of Trebbiano and its maturation. The choice of harvesting with a still high acidity of the grapes allows to maintain the freshness, aromas and color of the must even with prolonged maceration. In this long period also malolactic fermentation often takes place, fermentation that is carried out to make the wine stable over time, in fact it avoids the risk of a refermentation in the bottle with consequent organoleptic anomalies of the wine.
After racking, the wine always rests in the terracotta amphora in contact with the noble lees with weekly batonnage for further extraction of aromas and complexity from the cell walls of the yeasts. The ideal maturation and oxygenation of the amphora allows a long refinement. After the beginning of the summer heat, it is moved to concrete or steel containers where it remains for about a year until bottling.
Aging in the bottle is 8-12 months minimum to allow an ideal amalgamation of the various impulses received by the wine, such as the beeswax that covers the amphora, the oxidative maturation given by the porosity of the amphora and the final interaction with glass.
In fermentation and in all subsequent stages of production, no substance is used except for very low quantities of sulphites (total sulfur in the wine marketed: 50 mg / l).
Maturation and ageing
In terracotta amphora and then in concrete vats.
A non-tight filtration is carried out, that is with 10 micron or larger diameter filter sheets.