Toscana Diaccio

Cultivated in San Donatino for decades, the 100% estate grown Trebbiano and Malvasia grapes used to make Diaccio embody the deepest sense of Chianti tradition compared to other white varieties. The vineyard has southwest exposure and is 400 meters above sea level. The guyot vine system is used with mechanical weeding, green manure legumes in alternate years for fertilization, and only copper, sulfur, and products compatible with bio certification are implemented. In the cellar, spontaneous fermentation by yeasts, no temperature control, maceration on the skins for a few days, then racking and fermentation of the must. It is aged in steel for about 4 months, and finally bottle ageing for 2 months before being released for sale in the market.   The long infusion of the skin gives the Diaccio a unique and very characteristic aromatic spectrum. Thanks to the natural wine trend, macerated whites are highly appreciated and increasingly popular. Diaccio is the Tuscan word dialect for the Italian Ghiaccio, meaning Icy, and this wine is best served chilled.