CAIAROSSA BIANCO IGT TOSCANA Grapes - Viognier (55%) and Chardonnay (45%) Origin - Riparbella (Pisa) / Toscana Soils - Partially calcareous clay, and partially ferric sand with high stone content. Altitude 150/250 above sea level, strong slopes. Yields - 9.050 vines per hectare, 30 hectoliters per hectare Harvest - By hand, end of August 2007 Selection of Grapes - Directly in the vineyard during harvest Cultivation - Biodynamic; without the use of herbicides, pesticides, or chemical fertilizers. Low dosage of copper (25% of the authorised amount REG CEE 209/91), and sulphur. Herbal infusions; nettle, willow, chamomile and horsetail. Limited fertilization with biodynamic preparations (500 and 501, as recommended by Steiner), intense work of the soil, using super-light tractors. Vinification Immediate pressing of the whole bunches. Alcoholic fermentation: in barrels, tonneau and steel tanks (indigenous yeasts only) for approximately 2 months. Stirring of the lees between 1 and 3 times a week until April. Has done the Malolactic fermentation Ageing - In French barrels and tonneaux for 10 other months. Alcohol - 13,5% Production - 1.500 bottles
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