Bianco della Valdinievole Doc

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This DOC is produced in a large part of the territory between Pistoia and Lucca. The wine-making production in this area boasts very ancient roots and a history filled with important recognitions. In 1884 the Bianco della Valdinievole was awarded a gold medal and a silver medal at the International Expo in Turin, and in the same year, it was awarded a prize at the International Exhibition in London. But the highest recognition was obtained in 1976, when it was awarded the DOC brand. This DOC is produced in the Bianco and Vin Santo types.

How it is consumed

The Bianco della Valdinievole 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 della Valdinievole 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 della Valdinievole 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 della Valdinievole 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