Bianco di Toscana
Indicazione Geografica Tipica
Name of the wine: Trebbiano Macerato (temporary name)
First year of production: 2011
Vineyards: The soil is composed of clay loam generated by the decomposition of the marlstones of Vicchio and the sandstones of Pratomagno-Falterona massif.
The agriculture is organic since 1999.
Altitude: 250 metres above sea level.
Exposure: north, north-est .
Pruning technique : Guyot
Year of planting: 2008
Planting density: 6500 plants/ha
Rootstock: 420 A
Variety: 5 local selection of Trebbiano Bianco Toscano
Grapes: 100 % Trebbiano Bianco Toscano
Winemaking: the harvest is entirely manual and usually starts very early in the morning around the middle of October. The grapes are placed in small boxes (maximum content 15 kg ). Once they arrive to the cellar the grapes are stemmed and introduced in small cement vats. Here fermentation begins with wild yeasts, no sulfites and a maceration of several days (35-40 days). During this period the skins are pressed by hand everyday.
Later the wine is transferred into small cement vats where it lies on its fine lees until May, then it is bottled.
Time of bottling: spring
Release for sale: after two years of refinement in bottle.Main analytical data: Alcohol: 13,00 % , Total acidity: 5,20 – 5,40 gr/l