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  • Podere Le Ripi Canna Torta Toscana Bianco IGT 2023
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PODERE LE RIPI

Podere Le Ripi Canna Torta Toscana Bianco IGT 2023

Podere Le Ripi Canna Torta Toscana Bianco IGT 2023

Organic Italian agriculture IT-BIO-006
€28,95 EUR
€28,95 EUR
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In stock

Food pairings

  • Shellfish
  • Vegetable dishes
  • Goat cheese
  • Charcuterie
  • Food with chili

Try it with

  • Roasted artichoke
  • Vitello tonnato
  • Fritto misto
This orange wine from Tuscany is made on the skins and therefore has both a light tannin structure, distinct acidity, and a meaty, umami-driven body with salt, bitterness, and spicy fruit. The fresh acidity cuts through fattiness and salt, while the voluminous, macerated texture can stand up to dishes with a bit of weight and spice, where an ordinary white wine would disappear. Feel free to choose salty, herbaceous, and lightly spiced dishes, where the wine's dry-spicy character and light tannins become a partner rather than a spectator. You can confidently go for dishes that are normally hard to pair, such as artichoke, greens with bitterness, and mild Asian food with chili.

Taste profile

Product details

Country Italien
Region Toscana
Vintage 2023
Classification Toscana IGT
Grapes Trebbiano | Malvasia
Bottle size 75 cl
Alcohol 12,0%
Cork type Kork

About the wine

Trebbiano and Malvasia ferment spontaneously in terracotta amphorae in the coldest part of the cellar. The choice of terracotta is made to enhance the effect of the maceration the wine undergoes and to create the best conditions for the living product.

The color is a lovely golden hue.

Various impressions of sweetness, saltiness, bitterness, and acidity make the wine rich and fleshy, very flavorful, and deliciously spicy. 

The taste is voluminous like umami, yet fresh and fruity - a truly delightful balance.

The grapes grow in a terroir where the subsoil is characterized by ancient river deposits, and the soil here is filled with stones and rocks ranging from galestro to alberese and granite. 

The grapes were harvested in the last week of September.

Fermentation and maceration for 7 months in terracotta vessels with skins. The wine is then placed for 7 months in concrete to decant naturally and is subsequently bottled without sulfites.

 

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