Grapes
Petit Manseng, Trebbiano

Production area
Toscana Igt, Vinci

Altitude
50-100 m a.s.l.

Type of soil
Hilly terrain, loose and deep, rich in marine fossils and skeletal fragments. Predominantly sandy soil with clayey schists, originating from marly-sandy deposits.

Alcohol
12 % vol.

Fermentation
The grapes are harvested, destemmed, and transferred to the fermentation tank. Alcoholic fermentation of the must and skins begins at a controlled temperature ranging from approximately 12°C to 18°C, with gentle pump-overs conducted to encourage skin-to-must contact. After about 7-10 days of maceration, the wine is racked off the skins. The free-run wine then continues fermentation. A portion of the must from Petit Manseng grapes ferments in oak barrels and terracotta containers, where it undergoes aging on lees. After approximately 3 months, the final blend is crafted.

Aging
In stainless steel with batonnage on fine lees for about 6 months.

Tasting notes
Pale straw yellow with intense golden highlights. It captivates the senses with intense aromas of white flowers, acacia, sweet spices, and ripe citrus fruits like cedar, mandarin, and a subtle hint of vanilla berry. On the palate, it is refreshing and savory, displaying a tense and well-structured character. It boasts flavors of fruit alongside subtle spicy notes, elegant minerality, and a lingering finish of fruit and flowers, with a gentle herbaceous note to conclude each sip.

Food pairings
Seafood appetizers, red mullet, swordfish stew, and livornese-style cacciucco.

Capacity
0,75 l