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Val d’Arbia Doc Link to product report Val d'Arbia is an ample area belonging to the province of Siena that borders on Chianti's territory. This area is rich in history and is famous because of the battle fought between Florence and Siena in 1260. Even Dante Alighieri wrote about this battle in his masterpiece “The Divine Comedy”.
However, this area's fame also comes from the production of a white wine called “Val d'Arbia Doc”, produced by twelve townships belonging to the province of Siena. How it is consumed Val d'Arbia Bianco Secco accompanies seafood salads, cieche alla pisana and first courses made with light sauces. It should be served in flared stem glasses at a temperature of 8-10° C.
The Vin Santo version goes well with the area's typical Prato biscuits, brigidini, buccellato, castagnaccio and ricciarelli. It should be served in medium-capacity tulip-shaped stem glasses at a temperature of 10-12° C. How it is conserved Val d'Arbia Doc must be stored in the horizontal on wooden racks, in a dark place at a constant temperature of 10-15° C. It is important to have a humidity of 70-75%, to prevent the corks from drying How it is produced Val d'Arbia Doc wine-making is technically delicate since it is a white wine.
The production method focuses on the immediate juice extraction from grapes, in order to have fermentation concern the liquid part only. However, new techniques of cold fermentation have been employed recently to let the skins' primary aromatic substances go into the must. During white wine-making, pressing involves whole grapes only so as to separate solid parts from the must, reducing skin laceration. After the pressing the suspensed particles are removed and the clear must is fermented at a maximum temperature of 20° C. The last procedure is decanting for definitive wine clearing, which is, at this point, ready for bottling.
The Vin Santo version is obtained after the grapes are dried and aged for three years. In this case, as it happens to all raisin wines, it is necessary to destalk the grapes because dry stalks absorb considerable quantities of alcohol and give a bad taste. Therefore light pressing of the grapes is necessary. After the wine pressing comes the fermentation, which stops by itself when the wine reaches a high alcohol content. Finally the wine is stabilized and aged for at least three years. Product report
| Categories | Val d'Arbia Doc is a white table wine that comes in three versions: Vin Santo Dolce, Semisecco and Secco |
| Description | Val d'Arbia Doc is made with Trebbiano Toscano and Malvasia del Chianti grapes (70-90%) and with Chardonnay grapes (10-30%). The kinds of white-skinned grapes that are recommended by the province of Siena can be added by a maximum of 15%, except the local aromatic grape varieties |
| Characteristics | Val d'Arbia Bianco has a light straw-yellow colour with hints of pale green. It has a delicate, refined, fruity nose; a dry, fresh and balanced taste. The minimum alcohol content is 10.5°. The Vin Santo version has a straw-yellow or a more or less intense amber color. It has an intense, ethereal and distinctive nose; a dry or sweet, balanced, smooth flavour and it has a bitterish after-taste. The minimum alcohol content is 17° |
| Production zone | Val d'Arbia Doc production area includes Castellina in Chianti, Radda in Chianti, Gaiole in Chianti, Monteriggioni, Castelnuovo Berardenga, Sovicille,
Asciano, Monteroni d'Arbia, Murlo and Buonconvento, all belonging to the province of Siena |
| Present on market | All year round |
| Normative references | Doc Val d'Arbia has been recognized through MD dated 4th of November 1991 and published on the O.G. dated 8th of April 1992 |
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