Gattaia Bianco from the Terre di Giotto winery, managed by winemaker Michele Lorenzetti, is produced from Chenin Blanc grapes. The maceration on the skins lasts 48 hours in cement, with spontaneous fermentation and aging for 2 years in cement and 1 year in the bottle.
| Serving Temperature | 8°-10° C |
|---|---|
| Origin | Scandicci – Florence – Tuscany |
| Soil | clay, limestone, and sandstone |
| Altitude | 700 meters above sea level |
| Training System | guyot |
| Harvest | last decade of September |
| Vinification | maceration on the skins for 2 days |
| Aging | 24 months in cement vats, 12 months in the bottle |

















