“ALBICO”
BIANCO I.G.T. TOSCANA
A new wine that tells an ancient story but also a look to the future with the dedication to the fourth generation of the family, namely ALessandro, BIanca and COstanza, this is how ALBICO was born. It is produced with the best Chardonnay, Viognier and Sauvignon grapes, wine-maked and matured in cocciopesto amphorae, a container used since Roman times, and already known to the Phoenicians. This material, thanks to its microporosity and the consequent micro-oxygenation, enhances the organoleptic qualities and aroma of the wine without releasing any hint, also representing a fascinating union between past and present, combining ancient winemaking techniques with modern ones.
MIXED VARIETIES:
Chardonnay, Viognier and Sauvignon in variable percentages according to the year.
VINEYARDS LOCATION: Midsized hill 300 mt above sea level
SOIL: Medium textured with layers of loam, volcanic tuff and clay.
TRAINING SYSTEM: Simple Guyot
DENSITY OF PLANTING: 4.700 vines per hectare
MICROCLIMATE:
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 50 hl/ha
HARVEST:
By hand in small plastic crates with bunches of grapes selected on the basis of ripeness.
WINE-MAKING AND MATURATION:
Once having destemmed and gently pressed the grapes, the must is fermented in cocciopesto amphorae with a short maceration in contact with the skins. Once fermentation is completed, it is matured for at least 6 months still in the amphora on the noble lees released by the yeasts before being racked and prepared for bottling. Before being put on the market, ALBICO rests for a few months in bottle.
TASTING NOTES:
Wine with an intermediate color between gold and intense straw yellow. The maturation in cocciopesto amphorae allows to enhance a rich bouquet of tropical fruit, grapefruit and white peach, enlivened by notes of boxwood and traces of hydrocarbon. On the mouth it reveals a pleasant sense of freshness and flavor with a right persistence. The finish lets you still savor the complexity and the gentle mineral echoes.
SERVING TEMPERATURE: 10 -12°C
FOOD PAIRING:
Asian cuisine, mushroom risotto, blue cheese, white meat main courses or tartare, raw fish, prawns and any type of baked fish.
