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: 11.79 % vol
Total Acidity: 4.59 g/L
Ph: 3.67
Free Sulphur Dioxide: 9 mg/L
Total Sulphur Dioxide: 41 mg/L
Sugars: (Glucose + Fructose): 1.0 g/L
Relative Density at 20°: 0.99288
Total Dry Extract: 22.0 g/L
Non Reducing Extract: 21.0 g/L
Sorbic Acid: N.D.
