Costa Toscana Bianco I.G.T.
This is a broad, intense and enveloping Viognier, which owes its refined but versatile character to skilful practices aimed at preserving its freshness and varietal aromas. The 2019 harvest presented ideal conditions for its debut at the pinnacle of a meticulous viticultural management project bringing together experimental winemaking techniques. These include, in addition to modern steel vats, the use of terracotta amphorae and French oak barrels which, respectively, successfully confer freshness, verticality and structure.
Climatic conditions in Bolgheri were quite well-balanced. Apart from a few cold nights at the end of March when the temperature dropped below freezing, the rest of spring was beautiful and sunny with some rain at the right moments to ensure proper vegetative growth with uniform flowering and fruit set. There were very few rainy days in June, except for some rainfall during the first week which prevented the vines from experiencing water stress, something that should be avoided during this stage of ripening. Towards the end of August, summer temperatures gradually began to drop after some rainfall, making it possible to begin the harvest. September was sunny and warm with a wide range of temperatures, typical for the area, for the rest of the harvest.
Manual night harvest
750 ml • 1,5 L
Soft pressing of the previously cooled grapes; the vinification begins with a maceration on the skins at a controlled temperature. Towards the end of this phase, the must is separated, and fermentation is completed in steel vats, terracotta amphorae and French oak barrels.
In French oak (35%), amphora (25%) and stainless steel (40%) on fine lees with battonage until August of the following year. Blended in stainless steel talks, where it rests for a few months before concluding with a proper bottle ageing.
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