Denomination: Toscana Bianco IGT
Position: Location Il Poggiolo Montalcino 450 m above sea level
Grape variety: Sangiovese Grosso (Brunello) and Chardonnay
Soil: Sangiovese: soil with sandy loam texture, with clay and abundant galestrous skeleton. Chardonnay: red soils characterized by a good presence of minerals.
Fermentation: Chardonnay: in steel in contact with the skins and at a controlled temperature. Sangiovese: destemming and pressing to separate the skin and pulp from the liquid part, then fermentation in steel at a controlled temperature.
Aging: Chardonnay: at least 8 months in steel. Sangiovese: in French oak barrels. After a period ranging from 8 months to a year, the Chardonnay is blended in a percentage between 40 and 60% with Sangiovese and then bottled.
Color: Amber yellow
Organoleptic notes: scent of white flowers and good minerality. In the finish, hints of almond typical of Sangiovese
Alcohol content: 13%