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: 10.33 % vol
Total Acidity: 5.52 g/L
Ph: N.D.
Free Sulphur Dioxide: 10 mg/L
Total Sulphur Dioxide: 43 mg/L
Sugars: (Glucose + Fructose): 0.20 g/L
Relative Density at 20°: 0.99415
Total Dry Extract: 20.80 g/L
Non Reducing Extract: 20.6 g/L
Sorbic Acid: N.D.
