Anatraso
Anatraso is obtained from Trebbiano Toscano and other white grape varieties. Fermentation is carried out with indigenous yeasts. In the vineyards we have never made use of synthetic chemicals neither for nutrition nor for the defense of the vines. It may present a slight sedimentation.
Like all of our whites, it is macerated in the skins.
Main characteristics
- Grapes: 85% Trebbiano – 15% Malvasia
- Altitude: 300 m.s.l.m
- Exposure: North / Northeast Soil: Sandy, clayey
- Vineyard density: 4000 plants / hectare
- Harvest: End of October when the vintage allows it
- Production: 40ql/ha
- Vinification: The grapes are de-stemmed and gently pressed. Fermentation takes place with indigenous yeasts and the grapes macerate with the skins for 3 weeks
- Aging: The grapes are de-stemmed and delicately pressed. Fermentation takes place with indigenous yeasts and the grapes macerate with the skins for 3 weeks. The wine was then decanted together with its lees in second passage tonneau for 18 months with frequent batonnage.
