Bianco di Toscana

This wine, mentioned in 1685 by Francesco Redi in his book Bacchus in Tuscany, in which he extols its qualities, has been revived by us in order to re-evaluate an ancient Valdarno wine-making tradition that, as the notes of the time show, considered the white to be one of the most prestigious productions. The limited production area, small quantities and difficulties in winemaking this grape variety contribute to its being considered an ancient and rare wine. The winemaking is special and totally reflects the tradition of yesteryear; the must flower (for white fermentation) is not extracted by pressing but by natural draining of the destemmed grapes. The must thus extracted is fermented in barriques until the sugars are completely transformed. Because of these special features, and the very limited availability, it is marketed only by reservation.