Colour: from straw yellow to pale yellow
Bouquet: delicate and more or less fruity
Flavour: dry and harmonious
Minimum alcohol content: 11% vol
Minimum total acidity
Best with: best if drunk with not too savoury or spicy fish dishes especially starters and main dishes, crustaceans or grilled or fried fish or fish cooked in a sauce.
Temperature best served at: 8-10° C
It is still the most highly produced wine today from the Elba vineyards and was always the main product of the Elba farms even in the past.
It comes mainly from two types of grapes; Procanico between 10% and 70% and Ansonica and/or Vermentino, between 10% and 70%. Other white berried grapes up to a maximum of 30% may also be used.
The Procanico grapes are a different variety of Trebbiano Toscano but the grapes are pink in colour with a high sugar content but they are used in a lesser quantity than the Trebbiano ones. More than 150 hectares have always been grown in Elba.
The vineyards are usually shaped like pruned-spur cordons with a maximum of 4000 vines and a maximum of 90 bunches of grapes q/li per hectare.
Normally the procedure is done in steel tubs where the must is left to ferment without the pulped grapes and the temperature during the fermentation period is always checked, approximately 7 days; the wine is then stabilized until it is bottled in the spring following the grape harvest.
Interesting fact: Elba Bianco is often different depending on the composition of the grapes used and also the firms that have produced it.
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