Forasacco IGT Tuscany White 2023

Nel processo produttivo non vengono utilizzate proteine animali o prodotti di origine sintetica ad eccezione della solforosa necessaria; spesso inferiore ai parametri del disciplinare biologico. L´azienda basa il proprio lavoro su pratiche esclusivamente biologiche e biodinamiche.

Grapes: chardonnay 75%, pinot grigio 25%.

Yield per hectare: 3000/3500 kg

Harvest: by hand in crates in late August

Vinification: The must obtained from the soft pressing of Pinot Grigio,is left overnight to decant in a steel vat. Once decanted, it is then used as a “pied de cuve” on which we add the Chardonnay must, which is also the result, at a later time,of a soft pressing, a night of decanting and a subsequent decanting that combines them.

Fermentation takes place solely through indigenous yeasts, inside a steel vat where malo-lactic fermentation also takes place

Aging: 7/8 months in steel and in the spring put in the bottle

Number of bottles produced: 2,500 per year of 0.75l

Alcohol content: 13.5%

Production area: Barberino Val d’Elsa (Barberino Tavarnelle) in the hamlet of Tignano

Altitude: 320 m asl

Vineyard characteristics: grapes come from 1986 planting, high spurred cordon

Soil characteristics: alluvial soil, mainly sandy soils with clay

No selected yeasts, enzymes, tannins, animal proteins or products of synthetic origin are used in the production process except for the necessary sulfur dioxide.
The company bases its work on exclusively organic and biodynamic practices.