Denomination: Toscana IGT Bianco
Variety: Sangiovese (“in bianco”)
Vineyards: Braccia Larghe (Cinigiano) rain-fed polyclonal planting of Sangiovese selections from Chianti (F20CH, F21CH, F22CH) and Montalcino (TIN30, TIN40) on 420A rootstocks; cordon-trained, 5500 vines/ha.
Soil type/ geology: silt-clay loam of volcanic origin.
Winemaking: selective early hand-harvesting of light-coloured bunches, whole bunch basket pressing, cold settling and racking followed by temperature-controlled natural fermentation in stainless steel. Fined, filtered and bottled at 6 months.
Winemaker’s tasting notes – limpid pale straw colour. The bouquet initially teases then embraces with the perfume of elder flowers and hints of golden wattle, lychee, pear, citrus and lightning [sic]. The palate attack is taut, with crisp savoury acidity and minerality, opening to sensations of fullness, depth and persistence, displaying interwoven notes of green apples, fennel, freshly cut hay, toasted hazelnuts and a light tannin grip on the finish.
Food matching: drink well-chilled with seafood.
The ridge across the valley from Montecucco where our one-acre sangiovese vineyard sits is known locally as “Braccia Larghe: nobody knows why…..