Eccoci Blanco is made from a blend of grapes from Ca l’Elsa parcels lying at the foot of an inactive volcano where soils are composed of siliceous-limestone and volcanic stones with very good drainage. The rest of the blend comes from the Can Nobas parcels, which lie near a river where the soil is siliceous-limestone with alluvial stones.
Varietals: 50% Roussanne, 30% Viognier and 20% Petit Manseng
The grapes are hand-harvested. Whole berry clusters enter a pneumatic press that uses nitrogen to prevent oxidation. The grapes are slowly and gently pressed before entering a stainless steel vat followed by slow fermentation at 16 °C (60.8 °F) for two to three week sur-lie.
Viognier, Petit Manseng and Roussanne create an intensely aromatic wine with a long, smooth finish. Elegant notes of citrus, white fruits and flowers.
Beginning of September for Viognier and Roussane, beginning of October for Petit Manseng.
First Harvest: 2008
Bottles produced: 20,000
Analytical Data at Harvest
- Alcohol: 13,3 %
- PH level: 3,47
- Residual Sugar: 4
- Acidity (Tartaric, grams/liter): 6,41