Fiori di Lutea 2022

IGT Tosccana

Fiori di Lutea IGT - Toscana Bianco - comes from a vineyard planted on Monte Amiata in Tuscany - IT.  It is the result of a collaboration originating with an idea of expressing the character and delicacy of a unique terroir. The vineyard is situated at over 500 m above sea level in a mountainous area with a north-east exposure. It is a completely isolated, being surrounded by dense woods and with the sea less than 30 km away. The soil is rich in heterogeneous clays and sand, with a high presence of limestone.

C: straw yellow with verdant reflections.

N: a distinctive bouquet of boxwood and lime with hints of elderflower and orange blossom in combination with white peach, citrus, and linden, with an underlying slightly woody note.

B: reaffirms the complexity found on the nose with the addition of an appealing savory note accompanied by mineral variations of flint and hints of orange peel. Excellent citrusy finish, decidedly persistent.

Ideal in combination with fish-based first courses and fried seafood, but it shines with fish and vegetable soups.  It also pairs well with soft fatty cheeses.vegetable soups.

CAPSULA: C/ALU 90 - ALLUMINIO / BOTTIGLIA: GL71 - VETRO / TAPPO: FOR51 - SUGHERO
RACCOLTA DIFFERENZIATA: VERIFICA LE DISPOSIZIONI DEL TUO COMUNE

Description: Fiori di Leuta - Toscana Bianco IGT -

Varietal: Vermentino 35%, Sauvignon Blanc 35%, Petit Manseng 20%, Viognier 10%

Wine type: Dry white wine

Terroir: Monticello Amiata - Toscana - Italia

Elevation: 500 mt. slm, media montagna

Cru' and Vineyard name: Maladina

Soil type: clay and sand

Training method: single  cordone speronato

Exposition - row orientation: nord-est

Year of planting:

Spacing and Plant density: 1,80 x 0,70 mt. - 7500 plants per hectare

Vineyard size - age of the vines: 1,20 ha - 10 - 15 years

Culivation method and defense: certified biodynamic

Harvest method: grape selection and manual harvest in small crates at the end of September

Yield per hectare and per plant: 70 q.li/ha - 42 h.li/ha

Destemming and Pressing: destemming

Maceratioin: cold  maceration on the skin for 3h

Pressing: soft and delicate

Duration and Temperature of fermentation: 15-20 gg. a 16 degree C. in stainless steel tank

Yeast: indigenous

Malolactic fermentation: none for the part in inox, done for the part in tonneaux

Aging: on the lees for 6 months in stainless steel tank and some in tonneaux

Refinement in the bottle: 2 - 4 months

Filtration and bottling: April without filtration

Bottle production: 900

First harvest and year produced: 2022

Technical sheet (201.76 KB)
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