BIANCO TOSCANA IGT
VINCI – TUSCANY
The autumn and winter were very mild this year, with below-freezing temperatures only in January. It was rainy. In the spring, temperatures were average, with the end of May and early June hot but humid. This diminished the fruit set and this together with two hailstorms at the end of May reduced per-plant growth. that was good for the Sangiovese. Summer was hot and dry. End-July and Mid-August rains gave some relief to the plants, helping them during the period of veraison. Harvest began in early September, with temperatures mid-to-high for that period of the year during the day and a drop of as much as 10-15°Cat nights, favoring the accumulation of phenolic compounds.
Cold maceration at 5°C for few hours without oxygen. Fermentation in stainless steel at 12°C -16°C (53.6°-60.8°F) for 30 days.
In French oak tonneau for 12 months and then 6 months in bottle.