IGT TOSCANA Rosso
Name of the wine: Bitornino
First year of production: 2002
Agricolture: organic since 1999
Description of the vineyards: The soil composition is a clay loam originated by the geological formation called “Marl of Vicchio” (marl and clay marl).
Exposure: south , south-West
Pruning tecnique: unilateral cordon
Planting year: 1967 and 1970
Plants density: 2800 plants per hectare
Grape varieties: 85 % Sangiovese, 10% Canaiolo and Colorino, 5% White Trebbiano and White Malvasia
Vinification tecnique: The vine-harvest (completely done by hand) usually starts at the end of Semptember . We put the grapes in small boxes (weight: about 15 kg each) . The boxes are transferred to a terrace situated on the roof of the cellar where there is the destemmer.
The must enters directly by gravity the steel containers in the cellar (capacity 50 hectoliters) through some openings situated on the terrace. In the steel containers takes place the alcoholic fermentation at controlled temperatures (not more than 28-30° C). The liquid and the skins are in contact for about 20 days then they are divided and the wine is moved into concrete vats where the malolactic fermentation takes place.
Refining technique: the wine refines in the concrete containers for 12 months. During this period we decant it several times in order to remove the fees.
Date of bottling: February.
Mean analytical datas: Alcohol: 12,50 -13,00 %
Total acidity: 5,30 – 5,70 gr/ litre
Total dry extract : 27,50 – 29,00 gr/litre