POGGIO AL TESORO HARVEST DIARY | DIARIO DELLA VENDEMMIA 11 intense and enveloping, it owes its refined but versatile character to a wise practice aimed at preserving the freshness and aromas of Viognier, in line with the company philosophy that aims for minimum intervention – in the vineyard as well as the winery – to leave maximum freedom of expression to each vine and guarantee its uniqueness and identity. The vineyard that produces the grapes is called Valle di Cerbaia. Its proximity to the sea, located on clayey soils with east-west exposure, gives them a fragrant flavour and Mediterranean character. After a soft pressing of the previously cooled grapes, vinification begins with maceration on the skins at a controlled temperature. The must is then separated and completes fermentation in steel vats (50%), terracotta amphorae (20%) and French oak barrels (30%), where it stays until August of the following year: the wood confers breadth and structure, softening the greener notes of the tannins, the amphora gives verticality and depth thanks to the contact with the terracotta, while the steel helps to preserve the freshness and guarantee a persistent finish with exquisite elegance. In the glass, Sondraia Bianco offers the most characteristic and evocative features of its land of origin: the sun, the sea and the typical scents of the Mediterranean scrub.
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