1 BOTTLE X 75cl 

13,5% 

ORGANIC LINE 'WITHOUT ADDED SULPHITES'.

The wines in the ORGANIC line "Without Added Sulphites" come from vineyards in

Maremma, whose dry climate provides us with perfectly healthy grapes

that are essential for making sulphite-free wines. The grapes are organic

and VIVA certified, the Ministry of the Environment's protocol.

WITHOUT ADDED SULPHITES | ORGANIC | VERMENTINO ORANGE

IGT TOSCANA BIANCO | 2024. This "Without Added Sulphites"

is a pure Vermentino vinified with the most

modern technology and hygiene, but without chemicals. How is it

made? Three days of maceration with the skins, fermented

with selected yeasts to reduce natural sulfites, and three

months on the lees to naturally add

aromatic richness and stability. It is an explosion of

aromas, aromas, and a pleasantness that lingers on the palate.

The color is naturally golden, so we decided to

name it "Orange."

GRAPE VARIETY: 100% organic Vermentino

2024 SEASONAL TREND. The spring rains

created sufficient reserves to face the summer without

suffering from water stress. The flowering phase developed

regularly. High temperatures in July and August. From

mid-August, the temperature range returned to normal, which

favored optimal ripening. The harvest took place on

August 29, 2024.

VINIFICATION AND AGEING: The grapes were harvested

by hand when perfectly ripe. The bunches are destemmed and

gently pressed, without breaking the skins, favoring

contact between the juice and the skins, which are placed in the

maceration tank at a constant temperature of 20°C,

beginning the alcoholic fermentation. Maceration provides protection as an alternative to the addition of SO2,

but also allows the extraction of aromatic substances and

polyphenols, contributing to increased color intensity,

giving the wine its characteristic golden color. After approximately

four days, the wine is drawn off. Alcoholic fermentation

continues at 20°C until the sugars are exhausted. This is followed

by malolactic fermentation, which reduces the wine's acidity,

promising greater roundness. The wine is aged

on the fine lees for approximately three months, increasing its complexity

and producing a sensory improvement with increased

fat, smoothness, and volume.

CHEMICAL ANALYSIS. Alcohol 13.49% – Total acidity 5.9 g/l –

Volatile acidity 0.21 g/l – Residual sugars < 0.20 g/l – pH

3.4 – Malic acid <0.1 – Free sulfur dioxide <1

mg/l – Total sulfur dioxide <10 mg/l.

SENSORY ANALYSIS. COLOR: Consistent antique gold

with amber reflections. AROMA: The olfactory impact is intense,

varietal. Floral notes of Mediterranean scrub: sage,

broom, fruity notes such as candied fruit, dried apricot,

honey, and saffron. TASTE: Enveloping, velvety palate.

Vibrant, savory, and persistent.

PAIRINGS: Simple and complex dishes such as seafood appetizers, baked or boiled fish, octopus, shellfish, lean ravioli, savory pies,

vegetables, and white meats. Perfect as an aperitif and with

soft cheeses. SERVING TEMPERATURE:

8-10°C.

AGING CAPACITY: 2 years.

BOTTLE STORAGE: Store horizontally in a dark place at

12-14°C.