Denomination: Toscana IGT
Alcohol content: 13% Vol.
Grape varieties: 60% Petit Manseng, 40% Sauvignon Blanc

The vineyards are located on a clayey soil very rich in calcareous lithoids and sediments of marine origin from the Mio-Pliocene age and volcanic rocks linked to the Pleistocene activity of Mount Amiata.
The characteristics of the soil and the precision management aimed at maximum quality lead to a very low yield, between 50 and 60 quintals per hectare.
In its evocative architecture, it offers a way to understand the winemaking path adopted by the company.

The moment of harvesting the grapes is determined by their optimal ripeness, and therefore can vary from year to year; generally between the beginning of September for Sauvignon Blanc and the end of September for petit Manseng. The grapes are selected and harvested manually with careful sorting in the field. The freshly harvested grapes in baskets are cooled in the cell to 6 degrees.
This is followed by a second sorting and, depending on the vintage, a cold maceration which can vary from 6 to 12 hours. After maceration, the vini?cation operations are carried out in steel vats at a controlled temperature. the entire microvinification process (we are always talking about small masses) is thermally controlled and selected yeasts are used and made to work at precise temperatures. After the vini?cation phases, a refinement in steel is carried out for approximately 8-10 months and another 8-12 months in the bottle.