Sondraia
Sondraia
Costa Toscana Bianco I.G.T.
Viognier 100%
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.
Climate Trend
The 2023 vintage was a complex but at the same time very fascinating vintage. In our vineyards the vines followed a regular, if not excellent, trend.
There was a return to the harvest rhythms of the past, without the rush of having to chase the accelerated ripening caused by high temperatures.
The first months of the year were much milder than normal. With the end of April, however, everything changed. We had several disturbances that lasted until the beginning of June. It can be said that it was definitely a very rainy spring, with a summer that struggled to get started and which only definitively established itself in the last days of June. What arrived was a very hot summer which lasted until the second fortnight of August.
The rains at the end of the month were the winning weapon of this vintage and allowed us to achieve perfect ripeness and harvest the grapes at their maximum splendor. The 2023 harvest was enjoyed, breathed, in which the ripening of the different varieties followed one after the other at the right pace, seeing us busy for more than 40 days. The grapes brought to the cellar are healthy, lush, with a good concentration and with an adequate sugar level. We expect elegance, power and intense aromas.
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grape varieties
Viognier 100%
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vineyard location
Le Sondraie
harvest
Manual night and day harvest
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capacities
750 ml • 1,5 L
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vinification
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.
ageing
In French oak (30%), amphora (30%) 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.
malolactic fermentation
No