Paterna is a small farm founded in 1978, which employs 5-6 people for seasonal works, agritourism, social farming and projects to preserve biodiversity (with local associations, the University and Public agencies). The farm is situated on the hills between Arezzo, Siena and Florence. The farm has 8 ha of vineyards, 1000 olive trees and 0.5 ha of vegetable garden. The farm has been organic since 1985.
Cold winters, frequent rainfall in the spring. Cool temperature during germination and hot temperatures during the period of veraison. Large differences in temperature between day and night.
The vineyards are on the hills (300 meters) with the mountain behind them. The exposition is south – south/east. The soil is loose, deep and sandy with good structure of stones (sandstone).
For 25 years, part of the vineyards has seen permanent grassing introduced; in another part, annual green manure (mixed: legumes, cereals, crucifers). Guyot or cordon spur pruning. Defense: copper, sulfur, resistance inducers and herbal preparations.
• Manual harvested
• 80% no skin fermentation in stainless vat for 20-25 days
• 20% skin maceration with no temperature control
• Indigenous yeast
• Ambient and controlled ferment
• Both parts blended and matured in stainless steel tank
• Malolactic fermentation for the 20% that has skin maceration
Floral nose, silky fluidity that fills the mouth and follows with a hit of refreshing acidity and a body that has notes of almonds, toasted and baked flavours.
Cheese, pasta with vegetables or vegetable omelettes.
Malvasia, Trebbiano, Orpicchio