White from the Cantina Paolo and Lorenzo Marchionni in Vigliano produced with Trebbiano and Chardonnay grapes, 80% of the grapes are lightly crushed with the stalk before going into the press where a soft pressing takes place. A part, on the other hand, remains for a longer time (max up to a week) with an almost whole grain in contact with the skins and then pressed. The must after about 24/36 hours is decanted to eliminate the coarse lees; thus begins the alcoholic fermentation in cement, where it remains for as long as necessary.
| Serve at | 10° – 12° C |
|---|---|
| Vineyards location | Vigliano – Florence – Tuscany – Italy |
| Soil type | clay |
| Altitude | 350 metres above sea level |
| Training system | guyot |
| Harvest | second September week |
| Vinification | a part with maceration on skin |
| Aging | 8 months in tanks |
