 CAIAROSSA BIANCO IGT TOSCANA Grapes - Viognier (65%) and Chardonnay (35%) Origin - Riparbella (Pisa) / Toscana Yields - 9.050 vines per hectare, 35 hectoliters per hectare Harvest - By hand, end of august 2009 Selection of Grapes - In the vineyard during harvest Cultivation
Biodynamic;Low dosage of copper and sulphur. Herbal infusions; nettle, willow chamomile and horsetail. Limited fertilization with biodynamic preparations. Vinification
Immediate pressing of the whole bunches. Alcoholic fermentation; in barrels, tonneau and steel tanks (indigenous yeast only) for approximately 1 month. Stirring og the lees between 1 and 3 times a week until April. Ageing - In French barrels and tonneaux for 10 other months. Vintage
In 2009, the beginning of the growing season was marked by a very rainy month of April. Then around the flowering period and until the end of June the weather was dry, allowing a very good fruit set. The summer was hot with episodes of rain with thunderstorms and the month of August was very hot compared to the seasonale average. The early varietials as Chardonnay and Viognier were harvested up to 10 days in advance compare to our average. But then in early September, the weather went cooler, allowing the other varietials to ripe more slowly with high temperature variations between day and night. Alcohol - 14% Production - 1.600 bottles
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