ABSOLUTUM XXI

TOSCANA BIANCO IGT

Winemaking

The grapes are harvested by hand in crates at the beginning of August in the coolest hours of the morning, conditioned in the refrigerator for a few hours, then loaded whole without crushing and destemming inside the press and squeezed with a short pressing cycle and very soft, to minimize the extraction of color and tannins. The must is refrigerated at 4 ° C and subjected to cold static decantation for 72 hours. This is followed by racking and the inoculation of the selected yeasts only after the temperature of the must has risen to 11-12 ° C. Fermentation takes place at a controlled temperature of 15 ° C. When the wine gets dry, a first racking takes place to separate the heavy lees, trying instead to safeguard and take with you the fine fraction of the same. This is followed by a period of 4 months of aging of the wine on the fine lees at 10 ° C, operating frequent batonnage and taking care that the malolactic fermentation does not start. It ends with the stabilization and bottling operations, carried out approximately 6 months after the harvest.

Tasting Notes

Very pale straw yellow color with intriguing greenish reflections. The aroma has a strong fruity character with explosive fresh notes of citrus fruits (pink grapefruit), papaya, Golden apple and other ripe white-fleshed fruits. Pleasant mineral and balsamic hints complete the olfactory expression. On the palate, remarkable liveliness and freshness supported by the roundness and intensity of the flavor with a very rich and savory finish.

Recommended serving temperature

Serve at 7-8 ° C

Food pairings

Ideal as an aperitif and to accompany all fish and seafood dishes; white meats, light appetizers.