Corzanello Bianco
2008 Toscana IGT Bianco
Varieties: Trebbiano 40%, Chardonnay 40%, Semmillon 10%, Malvasia 10%
Chardonnay grapes harvested manually on September 7-11,Trebbiano and Malvasia on September 20, 2008
Immediate pressing
Controlled-temperature fermentation at 18°C in stainless-steel tanks for 20 days
Partial malolactic fermentation
Bottled at the beginning of April 2009
14500 bottles produced
Alcohol12.8 %, total acidity 5.9 g/l, pH 3.2