Colli dell’Etruria Centrale Doc

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The area of production coincides with that of the Chianti DOCG wines, while the Colli dell'Etruria Centrale are a ‘neighbouring' DOC, and represent a further reason for valorising the wines of this area. This DOC includes the following types of wines: Rosso, Rosato, Bianco, Novello, Vin Santo and Vin Santo occhio di pernice.

How it is consumed

The Colli dell'Etruria Centrale Bianco is served with delicate dishes such as marzolino, panzanella, rice minestrone, vegetable soup and onion soup. It is served in flared chalices at a temperature of 8-10°C. The Rosso is served with structured dishes such as liver, tripe, crostini, lard of Colonnata, caciotta cheese, tomato soup, lentil soup and meat in general. It is served in wide chalices at a temperature of 12-14°C. The Novello is served with the typical ‘ribollita' soup and with pappardelle pasta. It is served in flared, medium-sized chalices at a temperature of 13-14°C.

How it is conserved

The Colli dell'Etruria Centrale 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

In the productive process of the Colli dell'Etruria Centrale Rosso the fermentation of the must takes place with the marc, which in this phase releases parts of its substances, such as the anthocyanin and tannic ones. The successive phases are the drawing of the wine, to separate the marc from the must, decantation, refining and aging. At the end of this period the wine is ready to be bottled. The vinification of the Colli dell'Etruria Centrale Rosato starts with the breaking off of the seed and not the stalk, since this would deeply enrich colouring and tannic substances. The resulting must is put to ferment, where it is also macerated briefly and sulphated. At the end of these processes the wine is separated from the marc, drawn and decanted; it is then stabilised and finally bottled. In the production of the Bianco it is fundamental that the grapes are in a healthy state and free from parasite attacks which could compromise the colour of the wine. The direct extraction of the juice from the fruit takes place, 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 serve 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 decantations which allows the wine to become limpid. Once decantation is over the product is ready to be bottled.

Product report