Bianco Toscana IGT

This wine is made from a selection of Trebbiano, Malvasia and San Colombano vines.

Grapes: Trebbiano (70%), Malvasia e San Colombano (30%)
Terrain: Sandy-silt and very rich in fossil shells
Altitude: 150 m.a.s.l
Position: East-West
Harvest: Manual in October
Vinification: Cement tanks in contact with fine lees
Planting: 4.500 plants per/ha
Nurtured: Guyot
Yield per hectare: 60 l/ha
ABV: 12,0 -12,5% Vol.
Serving suggestion: At a temperature of 10-12° with appetisers, fresh cheeses, fish dishes.

Production Methodology

The harvest takes place in October where the grapes that make up this wine are selected and immediately pressed after rasping.
The fermentation takes place in concrete tanks where batonnage of fine lees is performed periodically to enhance the aromatic characteristics of the grapes. Part of the fermentation process is also carried out in oak barrels within which malolactic fermentation also takes place naturally.
About five to seven months after the harvest, the wine is bottled.
It is an ideal wine to couple with starters, fresh cheeses and fish dishes.
Serving temperature: about 10°-12°.

Era quality certificates


See also



Ripa Bianca