BIANCO DI PITIGLIANO DOC
Production area
The Tuscan Maremma, near Montemerano (330mt above sea level) next to Saturnia Spa, at the meeting point between the areas of the denomination of origin of Bianco di Pitigliano and Morellino di Scansano, both of which are Italian Maremma wines.
Grapes and their vinification
Vinification with skinless controlled fermentation with grapes harvested at the end of August or beginning of September. Grapes: Trebbiano, Verdello, Malvasia, Sauvignon.
Organoleptic test
Result of the tasting at 7°C:
COLOUR: clear, very pale straw yellow
BOUQUET: decidedly ethereal, with a definite green rennet apple scent
FLAVOUR: full-flavoured, acidic and slightly fruity, tasting of the Trebbiano grapes it is made from.
Gastronomic matchings
Suitable as an aperitif and for fish hors d’oeuvres
Production characteristics
GRAPE BLEND: Trebbiano, Verdello, Malvasia, Sauvignon.
SUGAR CONTENT AT HARVEST: 17-18°.
ACIDITY: 7-7, 2.
FERMENTATION: skinless with controlled temperature.
ALCOHOL CONTENT: 11-11, 5.
