Questo vino

Grapes

The 2018 is composed of 90% Malvasia and 10% Trebbiano. A total of 96 quintals of grapes was harvested, with a yield of 1.5 kg per vine.

Vinification

The grapes were picked by hand at full ripeness between 18 September and 11 October 2018. They dried naturally on racks in a well-ventilated room for about 140 days before gentle draining-pressing in a horizontal press. Must yield was 22%.

The must was transferred to sealed, old chestnut and oak caratelli impregnated with the “mother” and placed in a ventilated loft exposed to seasonal temperature changes. The “mother” is the deposit that forms at the bottom of the barrels, permeates the staves and provides the principal yeasts for the prolonged fermentation. No animal-derived fining agents, including casein and albumin, are used. The wine contains no added sulfites; only sulfites formed naturally during fermentation are present.

Ageing

Fermentation and maturation proceed slowly for six years in the sealed caratelli. The 2018 wine was drawn from barrel on 13 January 2024. Slow evaporation during maturation reduced its volume by 58%, concentrating the wine.

Before bottling, it underwent simple, drop-by-drop clarification through Holland cloth. This light filtration may leave a deposit of organic matter. Bottling took place on 3 July 2025. The main wine description also specifies 18 months of bottle ageing in the estate cellars.

Technical data

Toscana IGT Bianco Passito. Alcohol is 10%, total acidity 6.33 g/L, volatile acidity 1.64 g/L, pH 3.76, residual sugar 487 g/L and net dry extract 534.9 g/L. Production comprised 2,703 bottles of 375 mL, equal to 10.14 hL. Each bottle is supplied in an individual presentation case, and three bottles are packed in each outer carton.

Tasting profile

High volatile acidity counterbalances the substantial residual sugar. The oxidative maturation contributes a slight acidic tone that refreshes and refines the finish.

Serving and pairing

Serve at 7–8°C. Pair with Taleggio-style cheese, blue or herb-enriched cheeses, Stilton, liver pâté or bitter chocolate. The 2018 is recommended for drinking from 2026 through 2040 and beyond and is suited to very long ageing.

Vintage notes

Spring 2018 was fairly rainy, particularly in May and June. Temperatures remained steady, with normal maximums encouraging gradual, medium-to-late ripening. Pronounced temperature variations made the season broadly similar to 2016, although ripening accelerated somewhat in September.