For several years, we've been wanting to test ourselves with Viognier, the white grape variety that grows in symbiosis with Syrah, brought to the Rhone Valley, it is said, from Sicily by the Romans. It was the only possible option consistent with the path we're following, which is based on the assumption that the Cortona area is a Rhone Valley enclave in Tuscany. Only Viognier, therefore, could complement our Syrah; Viognier is the only "intruder" grape variety that could be welcomed into a single-varietal winery like ours.
Linfa

This is why we decided to plant a new small vineyard on our "Poggio del Sole" estate to produce what will be our only white wine. The training methods and cultivation practices are the same, characterized by extreme rigor and total intransigence, as we adopt in our Syrah vineyards, aiming to achieve the highest possible quality. Yields per hectare are approximately 5,000 quintals from 5,000 vines, and harvest time is between late August and early September. The white version of our Linfa shares with the red version (made from Syrah) the entirely manual vinification method and the extremely limited production run (around 3,000 bottles maximum). Within a range characterized by absolute artisanal craftsmanship, they are our two most "garage-like" labels, both micro-productions within a family of wines already produced, always in highly limited editions, and therefore share the same name, an acronym of the names of my family members. After a particularly gentle destemming and an equally delicate pressing, the must ferments spontaneously (thanks to indigenous yeasts) partly in temperature-controlled steel tanks and partly in French oak barrels. Once fermentation is complete, half of the mass is transferred to concrete barrels and the other half to barriques, where it ages for several months on the fine lees, acquiring complexity and volume thanks to frequent batonnages.