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