CAIAROSSA BIANCO    IGT TOSCANA  

Grapes - Viognier (50%) and Chardonnay (50%) 

Origin - Riparbella (Pisa) / Toscana 

Yields - 9.050 vines per hectare, 30 hectoliters per hectare 

Harvest - By hand, end of august 2006 

Selection of Grapes
In the vineyard during harvest  

Vinification
Immediate pressing of the whole bunches.
Alcoholic fermentation: in barrels, tonneau and steel tanks (indigenous yeasts only) for approximately 1 month.
Stirring of the lees between 1 and 3 times a week until January. 

Ageing - In French barrels and tonneaux for 10 other months. (Only 33% new wood)  

Alcohol - 15% 

Production - 1.400 bottles