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托斯卡纳优良产区IGT餐酒
品种:
50%白马尔维萨,25%格莱切多,25%维蒙蒂诺
土壤类型:
主要是砂质粘土。
收获:
收获9月中旬手工采摘
葡萄酒酿造:
收获后,葡萄压榨后葡萄与葡萄汁在温控下浸泡至少12小时，尽可能多地萃取葡萄的香气和皮内的有效成分，增进葡萄品种原有的新鲜果香，使葡萄酒的口感更加浓郁圆润。
随后在不锈钢桶发酵，温度控制12 - 14°c .
酵母：在混凝土温控桶发酵6个月,装瓶3个月。
口感:
稻黄色酒体,热带花果芬芳，口感清新宜人。
Mafefa Bianco
Mafefa Bianco
Appellation:
Toscana IGT
Variety:
50% Malvasia white, Grechetto 25%,
Vermentino 25%
Soil type:
Mostly clay with sand deposits.
Training system:
Unilateral spurred cordon.
Yield per hectare:
65 quintals
Period of Harvest:
Manual harvesting in mid-September, in small cases.
Vinification and aging:
After harvesting, the grapes are de-stemmed and left in cryomaceration for at least 12 hours in contact with the skins; subsequent fermentation of the must in stainless steel at a controlled temperature of 12-14 ° C. Aging in
cement tanks in contact with the fermentation yeast for 6 months and further ageing in the bottle for 3 months.
Tasting notes:
A wine with a straw yellow color, hints of yellow flowers and tropical fruit to the nose, on the palate a pleasant fresh sensation.