100% Trebbiano Toscano. All the estate vineyards are managed according to environmentally friendly agriculture practices, skipping any use of pesticides and herbicides. The only treatments performed are based on sulfur, copper and biodynamic preparations, depending on the needs. Maceration: 4 days of skin contact. The fermentation is triggered with the indigenous yeast only (no external inoculation) and has been carried out in concrete vats where the wine keeps ageing for 12 months after the racking.
Malolactic fermentation: done spontaneously. In the cellar, our approach is hands off, avoiding technical manipulation and additives. During the ageing process, in Sept. 2020 the fresh skins of the Maluna white are added for one night only in order to provide more complexity. The bottled wine rests in the cellar for other 6 months.
Bottled with min. quantities of sulfites added (17 mg in TOTAL: 10 mg of free natural sulfites and 7 mg added). Unfined and unfiltered. This is an artisanal wine and can throw some sediments.