Sancaba
Bianco 2025
Regular price
€27,00
Immediate availability
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 75% Grechetto, 25% Trebbiano |
| Aging | This is followed by aging, with the majority of the wine maturing in a 20HL concrete tank with frequent stirring of the fine lees, a smaller portion in a 5HL amphora, and a small part in 225L French oak barrique for about six months. Finally, the wine is clarified and filtered before bottling. |
Producer
Sancaba
From this winery
In 2011 Carlo Franchetti acquired some land near the town of San Casciano dei Bagni, where he discovered a small vineyard of pinot noir planted by the previous owner. The first vinification in 2012, entirely home made, revealed from the start a wine of great character and potential. In 2013 the Vini Franchetti SRL partnership was formed and the wine making transferred to Tenuta di Trinoro under the supervision of Andrea Franchetti.
Between 2014 and 2016 various different approaches were experimented both in the vineyard and in the winery and it was decided not to release the wines on the market. In 2017 the new high density vineyards planted in 2013 began to produce their first crop and production resumed with a gradual increase in the number of bottles produced from 1200 to 3300, eventually reaching the current 6000 level. In 2021 the original farmhouse and winery undergo restoration and production is planned to return home on the estate at San Casciano under the supervision of Carlo Franchetti with the assistance of oenologist Gianluca Colombo.
In 2022, Petit Sancaba goes into production for the first time, produced with grapes from a young vineyard and second choice Sancaba grapes. In 2024 it is the turn of Sancaba Bianco, produced from Grechetto grapes planted in 2018 and 2019.
The name Sancaba is an acronym invented by Carlo Franchetti as a tribute to the town of San Casciano dei Bagni. Read more
Between 2014 and 2016 various different approaches were experimented both in the vineyard and in the winery and it was decided not to release the wines on the market. In 2017 the new high density vineyards planted in 2013 began to produce their first crop and production resumed with a gradual increase in the number of bottles produced from 1200 to 3300, eventually reaching the current 6000 level. In 2021 the original farmhouse and winery undergo restoration and production is planned to return home on the estate at San Casciano under the supervision of Carlo Franchetti with the assistance of oenologist Gianluca Colombo.
In 2022, Petit Sancaba goes into production for the first time, produced with grapes from a young vineyard and second choice Sancaba grapes. In 2024 it is the turn of Sancaba Bianco, produced from Grechetto grapes planted in 2018 and 2019.
The name Sancaba is an acronym invented by Carlo Franchetti as a tribute to the town of San Casciano dei Bagni. Read more
Fish
Cheese
White fish
| Name | Sancaba Bianco 2025 |
|---|---|
| Type | White green still |
| Denomination | Toscana IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 75% Grechetto, 25% Trebbiano |
| Country | Italy |
| Region | Tuscany |
| Vendor | Sancaba |
| Climate | Altitude. 650 m. a.s.l. |
| Plants per hectare | 8000 |
| Yield per hectare | 40 q. |
| Harvest | The grapes were harvested by hand between September 14 and 18. |
| Wine making | They are gently pressed at low pressure, and only the free-run juice is used. Fermentation takes place in stainless steel at a controlled temperature of 12°C with indigenous yeasts for approximately two weeks. |
| Aging | This is followed by aging, with the majority of the wine maturing in a 20HL concrete tank with frequent stirring of the fine lees, a smaller portion in a 5HL amphora, and a small part in 225L French oak barrique for about six months. Finally, the wine is clarified and filtered before bottling. |
| Allergens | Contains sulphites |