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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


There was a long dry period in the Bolgheri area in 2021, which lasted from mid-May until the end of the harvest. Summer was mostly dry and windy, with warm but not excessively muggy temperatures. There were abundant water reserves, thanks to a rainy winter, which were useful for avoiding vine stress during the dry period. The harvest of white and red grapes destined for rosé began in the last week of August. Optimal climatic conditions allowed for the perfect ripening of the grapes, which were very healthy when harvested. At the beginning of September, we harvested the best plots of Vermentino, gradually continuing once the Syrah grapes were ripe and then on to Merlot, and lastly Cabernet, up to the last week of September. A significant temperature difference between night and day, especially at the beginning of September, protected the acidity of the grapes and helped to preserve aromatic components. Vinification brought forth expressive, refreshing whites and rosés, and fragrant, sapid reds rich with a polyphenolic component important for long ageing. We consider 2021 to be a very lovely vintage, and it is characterised by fresh and mineral wines that are also full-bodied with elegant tannins, wonderful aromas, and an excellent finish.

grape varieties

grape varieties

Viognier 100%

soil characteristic

vineyard location

Le Sondraie


Manual night and day 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 (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


Honors and Awards