Toscana Bianco IGT “Vinum” 2016 – Podere Gualandi

Toscana Bianco Vinum Podere Gualandi is made of grapes grown at an altitude of 250 m on alberese soil and Pleistocene sands-clays. During the late harvest the grapes are harvested by hand using the traditional bigonce, then the grapes are left in the sun for a day or two then pounded directly into the bigonce with a stick. Not being able to use dolia (large jars without handles closed by a terra cotta lid dating back to the first century BC), a chestnut barrel is used. The Toscana Bianco IGT “Vinum” Podere Gualandi ferments with stalks and skins for about 10 days, the pressing is manual and the wine is moved by fall, without pumps and the wine is aged four years on the lees.

NOTES: wine included in the “Interpretations” project.

“From the passion for history and archaeology arises the desire to produce wine inspired not only by modern ecological knowledge but also by many of the winemaking techniques present in the ancient Tuscan tradition. The soils are composed as follows: Pleistocene and alberese clay-sandy. In the vineyard, each plant produces a maximum of 900 grams of grapes and the vines are kept together with the alberello method, low spurred cordon or guyot for the old vines. For one hectare, the overall average yield does not exceed 60 quintals. of the vine they are hand-hooped and the plants are treated with Bordeaux mixture. The wine is made using the same traditional methods used in the past in large parts of Tuscany. For this reason, inside the cellars, modern technologies are almost completely banned and the materials used are the same as those that were used fifty or a hundred years ago. The fermentation of the must takes place in open truncated cones or in Italian Slavonian oak barrels. ” GUIDO GUALANDI

The art of “making wine”, Podere Gualandi use a method to intervene in the winemaking process as little as possible so that the “terroir” can express itself fully.