Project Description

Produced with Trebbiano Toscano, the white Tïn, is also fermented in clay amphora with maceration periods of about 6 months.

Aging potential: 10 years.

Technical Data Sheet

Alcohol: 11.69 % vol
Total Acidity: 5.93 g/L
Ph: 3.59
Free Sulphur Dioxide: 17 mg/L
Total Sulphur Dioxide: 46 mg/L
Sugars: (Glucose + Fructose):
Relative Density at 20°: 0.99283
Total Dry Extract: 21.6 g/L
Non Reducing Extract: 21.6 g/L
Sorbic Acid: N.D.