Grape varieties: Ansonica 100% Area of origin: Maremma Toscana Vineyard: Hilly, tuff calcareous soil. Grape production ql. 80/ha TECHNICAL SHEET Grape varieties: Ansonica 100% Area of origin: Maremma Toscana Vineyard: Hilly, tuff calcareous soil. Grape production ql. 80/ha Vinification: Two separate vinifications are made; the first carries out an alcoholic fermentation for more than 30-40 days in steel to allow it to maintain freshness, elegance and minerality. The wine, after the alcoholic fermentation, is kept at rest in its fine lees where continuous batonage increases its varietal organoleptic characteristics. Overripe grape couvee is vinified separately; after harvest and destemming and pressing, it ferments (partly with film maceration of the skins) in small oak barrels where oxygen influences to emphasize the pure DNA of Ansonica Maturation and Aging: Two months in tanks. Young bottling, to keep