Bianco dell'Empolese Doc

Link to product report

In a restricted area which includes a number of districts in the province of Florence, with the Trebbiano Toscano vines at a minimum percentage of 80%, and the eventual addition of grapes deriving from other white fruits of the area, two types of wines are obtained and which belong to this DOC: the Bianco and the Vin Santo.

How it is consumed

The Bianco dell'Empolese is served with sea-based dishes, in particular molluscs, crustaceans, eels, anchovy pies, but it is also a delicious companion to typical and traditional Tuscan dishes such a the panzanella, the marzolino and rice minestrone. It is served in flared chalices at a temperature between 8 to 10°C. The Bianco della Valdinievole Vin Santo is a dessert wine ideal with dry cakes and pastries such as Prato biscuits, aniseed biscuits, chestnut cakes and other cakes. The Vin Santo is served in small chalices at a temperature of 12-14°C.

How it is conserved

The Bianco dell'Empolese does not follow any rigid preservation rules: it is enough to keep the wine in the dark, at a constant temperature of 10 to 15°C. To avoid that the cork becomes too dry, the humidity must be around 70-75%. The bottles must be conserved horizontally on wooden shelves.

How it is produced

The productive process of the Bianco dell'Empolese aims at the direct extraction of the juice from the fruit, in a way that the fermentation regards considers only the liquid part and not the skin. For this reason the pressing phase is not always completed, to avoid the deterioration of the raw material and often the pressing phase is completed on whole grapes which serves to separate the must from the skins and from other solid parts, thus reducing to a minimum the laceration of the skins. The must is leesed so that the suspended particles are eliminated, the sulphating phase with sulphite anhydride and fermentation which must not exceed 20°C. at the end the drawing of the wines takes place with various decantation which allows the wine to become limpid. Once decantation is over the product is ready to be bottled. The productive process of the Bianco dell'Empolese Vin Santo starts with the withering of the grapes. At the same time as the production of all types of straw wines it is necessary to pick the grapes from the bunch, since the stalks are dry and therefore can absorb sensible quantities of alcohol and confer bad tastes. A soft pressing phase follows. Fermentation follows which is naturally blocked when a high alcoholic gradation is reached. The wine is this stabilised and refined in kegs for an obligatory period of 3 years.

Product report