Villa Pinciana

Airali

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    Tilaria
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    Tilaria
  • Viognier
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    Viognier
Airali

A blend of Viognier and Vermentino. It has an intense flavour of citrus and yellow pulp fruits. Its minerality is elegant and conveys flavours from the sea and Mediterranean spices.

Airali

Vermentino

This is a typical vine which grows in coastal areas, and which almost certainly originates from Spain. The Vermentino is a semi-aromatic vine with an excellent ageing capacity. In our Airali, it brings out the typical characteristics of this vine, offering the palate sensations of great minerality and flint stone. Its flavour conveys notes of aromatic herbs (sage) , citrus fruit peel, and white flowers. It has a pleasant exotic freshness and conveys a final note of fresh hazelnuts.

Viognier

Originally from Croatia, the Viognier is cultivated in France in the region of the Rhone. The Viognier adapts well to warm climates because it resists well to draught, but it is a vine that has a low yield per hectare which is why it is often used in blends rather than produced in its pure state. The wine it produces is very particular, dry and mineral, with flavours of exotic fruits (pineapple and mango), and a golden yellow colour. It is a full-bodied rather than a fresh wine with a very persistent finale.

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Data sheet Airali 2016

Colour

straw-yello

Bouquet

opens with intense notes of citrus and yellow-fleshy fruit such as peach and apricot, accompanied with a mark of fresh hazelnut. It expand in succession reminders of Mediterranean herbs such as sage together with mineral and marine features

Palate

fresh, full and enveloping, with fruity and aromatic flesh, the finish is long and persistent with mineral rich flavor and elegant fullness, excellent acidity

Pairings

goes well with appetizers and main vegetables dishes, perfect with raw fish, shellfish, and particularly with fried fish

Serving temperature

10°-12° C

Potential Ageing for

up to 5 years

Rootstocks

110 Richter

Harvest

end of August

Grape Yield per hectare

45 quintals for the Viognier, 70 quintals for the Vermentino

Winemaker

Paolo Caciorgna

Vinification

softpressingofthefullgrapes(0,6atm),staticsettlingat 8°Cfor24 hours, fermentation in stainless steel at 14°C for approximately 1 month, follow 5 months of maturation on the noble dregs

Malolactic Fermentation

the wine does not carry out the malolactic fermentation in order to better keep the original aromatic quality and the good acid content

Refining in bottle

3 months

Bottles produced

7.500 bottles 0,750 ml

Designation

Maremma Toscana Bianco, Denominazione Origine Controllata

Production zone

Capalbio (Grosseto)

Altitude

100 mt a.s.l.

Type of soil

mixed sandy clay

Exposure

West

Density

5500 (2,50x0,80)

Growing

Gouyot

Grape Varieties

Vermentino (clone 640), Viognier (clone 642)

This wine represents the extreme character of the Maremma, and it has a vigour which is what I hope to convey to those who taste it.

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