Elba Doc

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The cultivation of vines on the Isola d'Elba has always been one of the primary activities of the inhabitants of this island. It is said that the same Napoleon I in his exile here spent long period in the vineyards. As time went by this cultivation expanded, and together with the Rosso and Bianco, the denomination was been enriched with the types Rosato, Ansonica, Aleatico, Vin Santo and Vin Santo Occhio di Pernice, together with other added specifications, such as the Ansonica Passito and the Moscato Bianco.

How it is consumed

The Elba Bianco is served with pasta dishes and fish based dishes, but also with marzolino, panzanella and rice minestroni. It is served in flared chalices at a temperature of 8-10°C. The Rosso is served with meat based dishes and vegetables, rabbit meat, lard of Colonnata, tripe, lentil soup and beans. It is served in Bordeaux chalices at a temperature of 16-18°C. The Rosato is served with traditional Tuscan dishes such as panzanella, crostini in Tuscan style, the local caciotta cheese, beans and meat-loaf in Florentine style. It is served in wide chalices at a temperature of 12-14°C.

How it is conserved

The Elba Doc 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 vinification process of the red wines belonging to this DOC starts with the fermentation of the must in contact with the marc, which during this phase releases parts of its substances, such as the tannic and anthocyanin ones. The duration of the fermentation process is variable: 2 to 3 days for young wines and more than a fortnight for the well structured wines which will have a longer aging period. The following phases are the drawing of the wine with the separation of the marc from the must, decantation, refining and aging. At the end of this period the wine is ready to be bottled. The productive process for the Elba Bianco aims at the immediate extraction of the fruit juice, in a way that fermentation considers only the liquid part; however lately new innovative techniques are imposing a cool maceration process, in a way that the primary aromatic substances contained in the grape skins are passed on to the must. Generally whole grapes are pressed to separate the must from the skins and from the solid parts, reducing laceration to a minimum. Leesing follows, to eliminate any suspended particles, then sulphating with sulphur anhydride and fermentation, which must not exceed 20°C. At the end the wine is draw with decantation which allows the wine to become limpid. Once decantation is over, the wine is ready to be bottled. The vinification of the Rosato starts with the breaking of the berry and not of the stalk, in a way so as not to enrich the must with excessive quantities of colouring and tannic substances. The resulting must is placed in special recipients for the maceration and sulphitation phases. At the end of these operations, the wine is separated from the marc with the drawing of the wine which undergoes decantation; the wine is therefore stabilised and bottled.

Product report