Arteliquida Bianco

We are in Tuscany, in Siena territory, here the Tenuta di Montechiaro estate, purchased by the family since the 17th century, dominates the land with 160 hectares, 10 of which under vine, producing the finest wines that express the territory: this is where Arteliquida Bianco is born

Arteliquida Bianco

Art meets wine. Translating into the best expression, one for the other. This exceptional white Super Tuscan blends rare grape varieties, including Trebbiano, Malvasia Bianca, the French Viognier and the rare Manzoni (RieslingxPinot Bianco). It meets the contemporary work of Sienese artist Eugenia Vanni. In her work, the artist presents a reinterpretation of the concept of bottle and glass, portraying them intertwined in a single form: a bottle that empties, a glass that fills. An expression of one of the many facets of the world of wine. We adopt an organic philosophy. We dedicate ourselves with care to the selection of native vines. Our goal is indeed quality, which we prioritise above all. Arteliquida is a project that unites art and wine, a project unique in its kind.

Technical sheet: Arteliquida

Each grape variety contributes to the wine's unique character: Trebbiano forms the basic structure, Malvasia gives body, Viognier brings aromas and roundness, and Manzoni provides the aromatic profile. GRAPES: Trebbiano 30%, Malvasia Bianca 30%, Viognier 30%, Manzoni Bianco 10%. SOIL: clay-limestone and sedimentary sand with marine fossils and shells. VINIFICATION AND PAIRING Manual harvest with small crates. Immediate destemming and cryomaceration. Fermentation in steel tanks and separate ageing in steel. TASTING Colour: Straw yellow with golden hues. Aromas: On the nose, it offers a bouquet of pineapple, grapefruit and balsamic notes of propolis and royal jelly. Taste: On the palate it is fresh and balanced and the finish explodes in a chalky minerality. Serving temperature: 14 °C FOOD PAIRING It pairs perfectly with creamy cheeses and burrata. With a lovely dish of prawns and mayonnaise. Ideal with a first course of white truffle pasta or pesto or with a chicken ragù. An excellent pairing with oysters and lobster with lard.