About this wine
Vineyard and terroir
The vineyards lie at 350–400 m on calcareous, clayey soils. Vines are trained to simple and double Guyot at a density of 2,500 plants per hectare, with a stated yield of 60 quintals per hectare. Harvest takes place at the end of September.
Grapes
60% Sauvignon Blanc and 40% Chardonnay. Sauvignon Blanc contributes the aromatic character, while Chardonnay gives the blend depth and breadth.
Vinification
Fermentation takes place in stainless-steel tanks at controlled temperature. Malolactic fermentation is not carried out. The wine remains for four months before bottling, without wood maturation, followed by four months in bottle.
Tasting profile
Straw yellow. Peach, boxwood and elderflower shape the nose, followed by gooseberry and a touch of vanilla on the finish. The palate is rounded, full-flavoured and balanced in structure.
Serving and pairing
A natural match for fish and shellfish, including seafood risotto. It can also accompany white meat and traditional Tuscan cold cuts, where its freshness balances the richness of the food.
