Podere Volpaio Poggio Gazza Toscana

Montalbano Hills - Vinci

Guyot and Cordon Rammed.  After harvesting, the grapes are destemmed and pressed and introduced into stainless steel tanks.  There the process of maceration of the skins takes place for about 18 days at a temperature not exceeding 30°C. Once alcoholic fermentation is complete, the wine is decanted into stainless steel tanks for ageing where malolactic fermentation will also take place before bottling.

Altitude: Medium hills 80-120m above sea level. 

Vineyard Exposure: South West - South East

Soil Type: Sediment marine fossils, sandy-clay, pebbly sandstone.

Harvest: End of September. 4800-5200 plants per hectare.

 

Non spicy starters and main course, grilled white and red meats, fresh and medium-aged cheese.

Recommended Glass: medium rim, Bordeaux style

Service Temperature: 18-20°C.

Analytical Data: Dry extract 29g/l,S02Total 79mg/l

Alcohol Content: 13% vol.