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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


Autumn and the beginning of winter were marked by mild temperatures. The cold was never too harsh and only manifested between January and February. Rainfall, optimal in the springtime, was joined by sharp drops in temperature until the end of May, putting a strain on the vegetative recovery. The use of protective and stimulating elements to give the vine more energy, such as algae and natural substances, allowed us to confront this delicate period in the best possible way. Once the climatic conditions stabilised, flowering, fruit set, and veraison were satisfactory overall and well-balanced. They were helped by light rainfall, which arrived just at the moment when the vines began to show some water scarcity. August was characterised by cool nights and good daytime ventilation with some light rain showers. Temperatures rose again once the harvest began, but only for a few days: September gave us dry, breezy, and mild days, allowing us to consider 2019 one of the best vintages of the last 15 years.

grape varieties

grape varieties

Viognier 100%

soil characteristic

vineyard location

Le Sondraie


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.

malolactic fermentation


Honors and Awards