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Bianco di Toscana I.G.T.

Technical Sheet

  • Median age of vines
    50 years
  • Elevation
    450 mtrs above sea level
  • Exposure
    South westerly
  • Soil
    Medium clay type earth
  • Yield per hectare
    3000 kgs per hectare
  • Colour
    Straw coloured wine
  • Bouquet
    Spicy aromas of grapefruit, mint and tropical fruits
  • Flavour
    It has an elegant palate with a great savoury flavour and the capacity to mature well in the bottle whilst gaining more great qualities
  • Alcohol
  • Serve with
    Excellent with fish but also with white meats and mild cheeses.
  • Serving Temperature
    10-12 degrees centigrade
  • Grape type
    White malmsey (Malvasia), white canaiolo, pulcinculo

Production techniques

  • Fermentation
    The hand-picked grapes are pressed and left to macerate for at least 8 hours whilst being left in contact with the skins to extract the flavours and aromas. Afterwards the clarified must is further fermented in French oak barrels of 1,000 litres at a temperature of 16-18 degrees Centigrade.
  • Maturation
    The wine stays for at least 6 months in direct contact with the fermentation yeasts before being able to be bottled.
  • Cellaring
    A further 3 months.