Grapes: Viognier 100%
Traning system: spurred cordon
Vine density: 4000 plants / hectare
Type of soil: mostly sandy and rich in silt
Altitude: 150 mt above sea level
Age of vines: 6-10 years
Harvest period: end of August
Fermentation: harvest and preservation of the grapes with carbonic snow. Low temperature pressing in inert atmosphere; fermentation of the prime must at controlled temperature; free-run must fermentation at controlled temperature (max 16°C). No malolactic fermentation.
Maturation: in stainless steel tanks for 3 months on fine lees.
Refining: starting from January of the following year.
Ageing potential: Viognier is best drank when young, within 2 years from its vintage.
Description: straw yellow with green highlights, on the nose it bestows elegant aromatic notes of herbs and flowers on a fruity background. On the palate it is medium structured, dry, rightly round, with a lively minerality and a citrusy freshness that make drinking it even more pleasant. The enduring finish, is characterised by citrus nuances.
Food pairing: Viognier Toscano Igt is suitable for various pairings, from fish starters to pasta dishes, to fish or white meat main dishes.
Serving temperature: 10-12°C
Recommended glass: a medium-sized, tulip shaped glass.