CHARDONNAY DI TOSCANA I.G.T. “SBIZZIO``
A tribute to Domenico, founder with his brother Antonio of the family estate and for some of us great uncle, Sbizzío in the ancient local dialect. With this product we want to tell our region also from a different perspective, that is through the production of white wine, even with international varieties in which the depth of the Chardonnay and the aromas of the Viognier blend into a sapid and aromatic whole at the same time.
90 % Chardonnay
10 % Viognier
VINEYARDS LOCATION: Midsized hill 150-200 mt above sea level
SOIL: Medium textured with layers of loam, volcanic tuff and clay.
TRAINING SYSTEM: Simple Guyot
VINE DENSITY: 4.700 vines per hectare
Optimum microclimate conditions with significant differences in temperature between day and night, ideal for the development and maintenance of coloring and aromatic substances.
WINE PRODUCTION: Not over than 60 Hl/Ha
By hand in small plastic crates with bunches of grapes selected on the basis of ripeness. Different varieties are harvested separately.
WINE-MAKING AND MATURATION:
Gentle pressing with light skin maceration for the extraction of the primary aromas from the grapes. The resulting must is then left decanted cold in stainless steel vats for 24-48 hours. Then the wine is clarified in order to separate all the sediments obtained. Fermentation occurs at low and controlled temperature (15°C) in order to better preserve the previously extracted aromas. After the fermentation wine is kept maturing on yeast remains for about 1-2 months, then decanted and bottled thereafter. The wine is marketed approximately 4 months after the harvest.
The wine has a typical varietal taste, and is a straw yellow colour with golden highlights. It has an elegant and intense bouquet with tropical fruit aroma and floral notes. a rightly acid body and good alcoholicity. It’s excellent also as an apertif.
SERVING TEMPERATURE: 8-10°C
Italian bread salad (panzanella), marzolino cheese, fresh pecorino cheese, vegetable soup (minestrone), anchovy pie, acqua cotta, fish.