Drue:

Trebbiano 100%

Produktion område:

Sant'Andrea a Gavignalla, a hamlet of Gambassi Terme (Florence-Tuscany) in vineyards with an age ranging from 50 to 10 years.

Jord type:

The vineyard is located at an altitude of 170-205 m a.s.l., on hills with steep slopes (27-29%) and facing south-east. Clayey soil, moist and deep, poor in skeleton and alkaline. The climate is sub-Mediterranean with hot summers and quite cold winters, and with marine influence. Average rainfall (904 mm per year) with maximums in November / December and minimums in July / August. The minimum and maximum temperature from veraison to harvest is 8-34 ° C in August, 9-30 ° C in September and 12-27 ° C in October.

Training system:

Inverted Guyot and Tuscan arch.

Plant density and yield:

3,300-4,800 plants / Ha, 80 q / Ha.

Harvest period:

Approximately from 28 September to 10 October with manual harvesting in 20 kg baskets.

Vinification:

The careful harvesting of the best bunches of selected Trebbiano is done manually only when it is completely overripe. The maceration of our gold-colored Trebbiano lasts on average 25 days. Vinified in an ancestral way in Amphora.

Average analytical data:

Alcohol 15.5% Vol. PH 3.60, total acidity 5.8 g / l.

Organoleptic notes:

Golden yellow color tending to orange, with an intense and complex olfactory range. A set of dried fruit, (apricot) honey and mint on the finish. In the mouth it is powerful, warm and extremely round.

Service temperature:

10-13 ° C with storage in a cool place avoiding sudden changes in temperature.