Vea Pietro Beconcini

ALCOHOL : 13.5% vol.

GRAPES : 100% Trebbiano

PRODUCTION AREA : San Miniato, Tuscany

HARVEST TIME : First ten days of October.

NATURE OF THE SOIL : White calcareous clay with high pH with a skeleton formed by fossil shells from the Pliocene age.

VINIFICATION : In concrete with indigenous yeasts and maceration on the pomace for 40 days.

MATURATION : In concrete for 4 months, in barriques for 3 months with frequent batonnage

REFINEMENT : 4 months in bottle ADVICE: Store the bottle lying down in the dark. Never lower the temperature quickly.

ALLERGENS : contains sulphites

PAIRINGS : Even very elaborate first courses, white meats, cheeses, truffle dishes and even very tasty fish preparations.

ORGANOLEPTIC NOTES : Colour: Intense golden yellow. Aroma: Very discreet, but of great complexity. Flavour: Round, with good body.