Name of the wine: “In Albis” from the latin “white”
First year of production: 2011
Vineyards: The soil is composed of clay loam generated of the decomposition of the marlstones of Vicchio and the sandstones of the Pratomagno- Falterona massif.
The agriculture is organic since 1999.
Altitude: 250 metres above sea level.
Exposure: north-est.
Training: guyot
Year of planting: 2008
Planting density: 6500 vines/ha
Rootstock: 420 A
Variety : 5 local selection of Trebbiano Toscano
Grapes: 100 % Trebbiano Toscano

Winemaking: harvesting is entirely manual and usually starts very early in the morning in late September . The grapes are selected in the vineyard and collected in small boxes weighing up to 15 kg. In the cellar the grapes are gently crushed and put in cement vats. Here, the must stays on the skins for 24-48 hours at a temperature of 10 °C. Then the grapes are pressed and the juice is moved into steel vats where it stays for 10 hours at cool temperatures in order to allow thicker lees to precipitate. Finally the best part of the juice is taken from the top, transferred into concrete vats and inoculated with its own wild yeasts for fermentation.
After fermentation the wine stays in the cement on its thin lees until bottling.

Time of bottling: Spring.
Release for sale: One year after bottling.
Main analitical data Alcohol: 12-13,00% , Total Acidity: 5, 20 – 5,40 gr/l