White wines usually play a minor role in Tuscany. We are all the more proud of our Il Bianco, which gets even better with each year.
The grapes – 90% Sauvignon Blanc from Radda and 10% Viognier from Maremma – are only harvested in the early hours of the morning so that they get into the cellar nice and cool. There we let them ferment spontaneously after twelve hours of contact with the mash at 16 degrees.
By preventing the malolactic fermentation, we get a wonderfully fresh wine, which thanks to the five-month aging on the yeast (⅓ in barriques, ⅔ in steel tanks) has an excellent structure. Gooseberry and grapefruit aromas at the beginning and floral notes in the finish characterize the Il Bianco.
“The mouthfeel is simple and straightforward. But this wine hits the bull’s eye”, writes Monica Larner in the Parker Guide about the 2013 vintage.
Ideal with: shellfish and fish, mushroom and seafood risotto, pasta and finger food. Our favorite: with homemade ravioli with ricotta filling.
