About this wine
Vineyard and terroir
The Ansonica vineyards lie at 150–250 metres above sea level with north and northeast exposure. Planting density is 6,400 vines per hectare and the vines are Guyot trained. The wine reflects the coastal vocation of the estate’s hills through an indigenous grape associated with saline nuances and Mediterranean scrub aromas.
Grapes
Ansonica.
Vinification
Harvest takes place in the first ten days of September. The grapes are destemmed and undergo approximately 100 hours of pre-fermentation cryomaceration. Pressing is followed by a 20–25-day temperature-controlled fermentation in thermoregulated stainless-steel tanks. The wine matures on fine lees for three months and is cold stabilized.
Ageing
Two months in bottle follow the three-month maturation on fine lees.
Tasting profile
Golden yellow. Yellow apple and Williams pear lead the aroma, accompanied by herbs typical of the Mediterranean scrub. The palate is savoury, balanced and distinctly mineral.
Label / history
Brissaia emerged as a natural development of the estate’s selection of white grapes, joining traditional Ansonica with a contemporary approach to coastal Maremma wine.
