Tutti Santi

Area of production
They can be found near Montemerano and close to the little spa town of Saturnia where the DOC areas of the "Morellino" of Scansano and the "Bianco" of Pitigliano meet.

Grapes and fermentation
Late harvest. Starting late October/early November with very ripe grapes, vinification is obtained through controlled fermentation without skins using the classic blend of "Bianco di Pitigliano" grapes: Trebbiano, Malvasia, Verdello and Chardonnay. Stored in small oak casks for a short time, it continues matring in the bottle for at least a year.
 
Organoleptic exam
COLOUR: Clear, deep pale yellow.
BOUQUET: A strong scent of ripe fruit with a long nose.
FLAVOUR: Full bodied, well rounded, very alcoholic, with a distinct character, it ages evry well in terms of flavour and bouquet.

Characteristics
BLENDS: Trebbiano, Malvasia e Verdello.
SUGAR CONTENT AT HARVEST:24%.
ACIDITY: 6.
FERMENTATION: Lively for 10-15 days..
ALCOHOL CONTENT: 13,5.
PH: 3,3.