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: 9.76 % vol
Total Acidity: 6.69 g/L
Ph: 3.36
Free Sulphur Dioxide: 17 mg/L
Total Sulphur Dioxide: 36 mg/L
Sugars: (Glucose + Fructose): 1.0 g/L
Relative Density at 20°: 0.99467
Total Dry Extract: 20.4 g/L
Non Reducing Extract: 19.4 g/L
Sorbic Acid: N.D.