Elba Ansonica DOC

Colour: from a more or less straw yellow to golden
Bouquet:  intense and characteristic
Flavour: from dry to sweet, harmonious
Minimum alcohol content: 11,5
Minimum total acidity: 5 g/l
Minimum net dry extract: 15 g/l
Best served with:it is a full bodied wine so it goes best with tasty fish dishes based on crustaceans, giant prawns, fish soups and Livorno style "cacciucco".
Temperature best served at: 10-12° C

The Elba Ansonica DOC wine is made from at least 85% of Ansonica grapes, plus other authorized white-berry grapes up to a maximum of 15%. 

Ansonica vineyards have been cultivated since early days all along the coasts of the Mediterranean, and can also be found on the coasts of the Argentario, in the Islands of Giglio, Sicily and Sardinia as well as in Elba.

The vineyards are normally quite productive, and mostly consist of poor soil that is usually dry and very sun-drenched; the grapes have a somewhat thick and crunchy skin.

Interesting fact: In the past Ansonica grapes were looked upon as table grapes.

The vineyards are shaped like pruned-spur cordons with a minimum of 4000 bunches and a maximum production of grapes of 90 q.li/Ha.  per hectare.

The strong>wine is usually white but sometimes the grape skins  are added to give the wine its characterisric fermentation.

Fermentation is usually done in steel tanks and the temperature is kept under constant control; this process lasts approximately 7 days, followed by a stabilization process and it is then bottled until the spring following the grape harvest.