Denomination: Toscana IGT Sauvignon
Alcohol content: 13% Vol.
Grape variety: 100% Sauvignon Blanc

Three small vineyards with a total surface area of approximately 1.3 hectares are intended for Gisso. Exposed to the East and South/East, they arise on an argillitic-marl-schist soil, with intercalations of clay-schists and marl which tend to flake off into small, thin sheets of varying colors from wine red to grey. The characteristics of the soil and the precision management aimed at maximum quality lead to a very low yield which varies between 50 and 60 quintals per hectare.
The time of harvesting the grapes can change from year to year and vary in the three different vineyards, with the aim of achieving optimal maturation of the Sauvignon Blanc. The harvest, as with all La Nascosta productions, is done strictly by hand and the selected grapes are immediately cooled to 8°C. Once this temperature has been reached, a second selection of the grapes is carried out followed by destemming (from 75% - 90% of the bunches). Depending on the vintage, cold maceration may follow. The grapes from the individual vineyards follow three separate fermentation processes (micro-vinifications) and a period of approximately nine months of refinement in steel on their own yeasts, in which the batonnages are carried out, on average on a weekly basis. In May, the three masses of wine are combined and bottled. To achieve optimal refinement of the wine, at least another five months of rest in the bottle at controlled temperature and humidity and in the absence of light are needed.