A white wine, fascinating and full of character, from a land famous worldwide almost exclusively for its great reds. We are, of course, talking about Albie. A tangible demonstration that among the hills of Gaiole in Chianti there also beats a fresh, mineral heart deeply connected to nature. This wine is born from the desire of the Ricasoli family to interpret their terroir through a different lens, focusing entirely on organic viticulture that respects the rhythm of the seasons and the health of the land. Where the vineyards of Barone Ricasoli surround the majestic Castello di Brolio, the soils are rich in skeleton and benefit from an altitude that ensures significant temperature differences between day and night. Albie is a contemporary wine, capable of combining the French elegance of certain grape varieties with the typical sunshine of central Tuscany. The base blend, in fact, is a precise interplay of three varieties. There is Chardonnay, which gives structure and notes of ripe fruit, Malvasia Bianca, which brings the aromas of local tradition, and Sauvignon Blanc, responsible for that burst of freshness and verticality that makes the sip so dynamic. The grapes are harvested with extreme care within the first half of September, seeking the exact moment when acidity is still vibrant while aromas are fully developed. In the cellar, the grapes undergo cryomaceration. The skins remain in contact with the must for a few hours at just 5°C in the absence of oxygen. This "cold bath" allows the extraction of the most delicate floral and fruity aromas without unwanted bitterness. The subsequent fermentation then takes place slowly in stainless steel at very low temperatures, literally locking the aromas inside the wine. Bright straw yellow in colour with greenish reflections, on the nose it is a fine and intense explosion of white flowers and citrus, followed by green apple and a very pleasant tropical hint. On the palate, it shows great balance: fresh, savoury and with a harmonious finish that seems to go on endlessly. Try it with a warm seafood salad, asparagus risotto or fresh goat’s cheese. For a regional pairing, the classic Tuscan panzanella is simply perfect.