from25,00 €
Fresh Trebbiano bianco with citrus, white flowers, and a crisp, mineral, well-balanced character and elegance.
Amphiteatro Bianco is an IGT Toscana Bianco made from Trebbiano grapes. The vineyards lie on Pliocene sediments rich in clay, tuff, and marine fossils. Vinification takes place in stainless steel with temperature control. Skin maceration is limited to a few hours of contact. Alcoholic fermentation is spontaneous, followed by a natural malolactic fermentation without any inoculation. The wine remained in contact with fine lees until bottling in April 2025. The result is a fresh and fruity wine, medium-bodied, well-balanced with a pleasant structure, juicy acidity, minerality, and long persistence.
Vino Non Filtrato
Contains Sulphites
Prodotto in Italia
PEOPLE
Alessio Cecchini: Winery Director
Gio Stella: Consultant Winemaker
Marco Castagna: Head of Farming
Francesco Armata: Cellar Master
Need a custom order? Please contact [email protected]
|
PRODUCTION SITE |
Castellina in Chianti (SI) |
|
GRAPES |
100% Trebbiano |
|
EXPOSURE |
South-West, 250-300 m above sea level |
|
SOIL |
Marine sediments, clay, and tuff |
|
VINEYARD PLANTATION |
1975 |
|
YIELD |
45 quintals per hectare |
|
ANNUAL PRODUCTION |
1100 bottles (750 mL), 25 magnums (1500 mL) |
|
FERMENTATION AND MACERATION |
Spontaneous, brief skin contact |
|
FERMENTATION TIME |
About 20 days |
|
TEMPERATURE |
Controlled, max 25°C |
|
MALOLACTIC FERMENTATION |
Natural, in steel |
|
AGING |
Aged 6 months in oak and steel |
|
REFINEMENT |
Unfiltered, at least 3 months in the bottle |
|
COLOR |
Straw yellow with golden reflections |
|
NOSE |
White flowers, aromatic herbs, Mediterranean maquis |
|
TASTE |
Citron, pink grapefruit, flint, almond finish |
|
SERVING TEMPERATURE |
12°C |
|
FOOD PAIRING |
Vegetables, broths, butter-based dishes, shellfish, and mollusks |
|
SO2L / RESIDUAL SUGAR |
SO2L < 20 mg/L, zuccheri residui < 1 g/l |
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| Weight | N/A |
|---|---|
| size | 1.5l, 750ml |
| vintage | 2025 |
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