Vintage: 2010, 2009, 2008

Variety:

60% Chardonnay and 40% Sauvignon Blanc

Harvest:

To ensure a good acidity level, we started collecting the Chardonnay grapes as early as August the 30th, until the
second week of September, when we started harvesting Sauvignon Blanc grapes, then riped, to give more texture
and volume to the Annick. First we selected the grapes in the vineyard, later carefully in the cellar, before pressing.

Vinification:

The year 2010 has been very particular, because of the long period of rains, during the spring and the summer: this results in a wine that is more acid and fresh. 30% of the Chardonnay is soaked overnight, and after sligthtly
pressed, while the other grapes are passed directly but gently into the press, without destemming. After a night of
clarification, at low temperature, the musts were sent to fermentation, without added yeasts, in concrete tanks. Natural
fermentation thus took place for 15 days at a temperature of about 17 degrees. After fermentation the wine remained
in contact with grape pulp sediments, for 4 months.

Sensorial charateristics:

Pale yellow colour spectrum shows a very complex nose, fine and beautiful personality. There is a clear impact of riped apples, honey and white flowers. Annick has a strong character, but a good acidity, which gives a fresh sensation. The palate is full and structured, with a more decisive taste.

Pairing:

Classic with fish and crustaceans thanks to its freshness and good structure, it is perfect in combination with typical Tuscan salami, cleaning up the fat and harmonizing flavours.

Analysis:

Alcohol 13 %

Total acidity 5,20 g/l

Volatile acidity 0,35 g/l

pH 3,40

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Vintage: 2008

Grape variety:

Trebbiano Toscano 100%

Harvest:

grapes are harvested late, on the first half of October.

Vinification:

this wine is the result of a long research and trial work on grape maceration, that has led us to choose a 4-day skin maceration process, in open vats, at room temperature. Vinification -without adding selected yeasts or any kind of chemical additives -takes place in barriques and ton- neaux, where the wine is aged for about one year. Daphné is bottled without filtration or clarifications.

Sensory characteristics:

mouth-filling wine, good body, soft entry and mineral fin- ish. Intense fruity nose with herbal sensations.

Pairing:

the wine structure allows to match it with dishes that are generally paired with red wines, such as meats, even red ones, matured cheeses, pigeons, white truffles and patê de foie gras.

Analytical data:

Alcohol 13,5%

Total acidity content 5,8g/l

Volatile acidity 0,55g/l

pH  3,68

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