Poggio alle Corti; Vallibagni vineyards with mixed clay soil and Pliocene sands.
Guyot growing system.
Vernaccia di San Gimignano and Vermentino
Selection of the grapes in the vineyard, destemming, pressing and short cold maceration. Soft pressing of the macerate grapes with thepneumatic press. The must begins the fermentation at a controlled temperature of about 15 ° in stainless steel vats and ends in new French oak barrique barrels.
Here it remains for 8-10 months in contact with the yeasts which are periodically suspended (batonnages).
Follows, natural stabilization and then the wines from the most suitable barrels are assembled, after organoleptic control. Later we proceed with pre-bottling filtration and aging for at least 8 months in the bottle.
Bright yellow with golden reflections.
Vibrant perfume of yellow flower, candied fruit, spices
Rich, densely sapid and persistent with acidic nuances that give the wine a pleasant freshness.
Fish dishes,aged cheeses, truffles, Saffron risotto
Number of bottles produced: 2,000
Type of bottle: 750 ml Bordeaux magnific bottle