Tinnari
Trebbiano Toscano IGT
Trebbiano Toscano in purity, organic and biodynamic vineyard management, this native vine expresses aromas of yellow flowers and wisteria, in the mouth it is fresh, savory with notes of almond. Ideal as an aperitif or to combine with fish and white meats.
Important facts of the vineyard
Soil: medium texture, relatively loamyVines: planting density 2.5/3 m x 1 m.
Year planted: 1972
Density: 3000 plants per ha
Surface area: 7000 sq.mts.
Average height: 60 metres a.s.l.
Orientation: south-south west facing
Average yield per stock: 1.2-1.5 kg/plant
$18.00 Year 2022 immediate availability
Blend of grapes
from a single blend of the Tuscan TrebbianoVinification
After the grape harvest follows the soft crushing and destemming and the pre-fermentation maceration in a cooled tank but without the use of refrigeration systems at low temperatures. This phase helps the development of aromas and a natural clarification of the wine. The clearing of the wine is waited for a few hours and then decanted before the start of fermentation to preserve the aromas as much as possible during the fermentation.
The alcoholic fermentation of the "flower" begins spontaneously and takes place at low temperatures (18 ° -20 ° C) and lasts about 20-30 days. Malolactic fermentation follows which is carried out to make the wine stable over time. In fact, the malolactic fermentation carried out avoids the risk of a refermentation in the bottle with consequent organoleptic anomalies in the wine. If malolactic fermentation did not occur, it would be necessary to filter the wine in a sterile way to eliminate the bacterial agents that cause it.
On the other hand, such tight filtering is traumatic and strips the wine of structure and aromas. In fermentation and in all subsequent stages of production no substance is used except for very low quantities of sulphites, therefore the total sulfur of the wine marketed is maximum 50 mg / l depending on the year and the fermentation trend.
Maturation and ageing
In steel and cement vats until the bottling stage.
Bottling
After bottling, maturation in the bottle follows for a minimum of 2 months
Expected production
2,500 bottles/year
