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  • soil: shale with silt and clay
  • altitude: 350m
  • grape varieties: Ansonica, Clairette (Francesino), Procanico, Trebbiano, Malvasia
  • age of vineplants: 60 years
  • surface: 1ha
  • density: 3.000 plants/ha
  • yield: 2000 kg/ha
  • organic grapes grown without synthetic pesticides
  • harvest: manually in 15kg cases
  • sponteaneous fermentation with native yeasts
  • no sulfites added
  • two weeks maceration on grape skins
  • aging for 10 months in 500 liter regenerated oak barrels, for 6 months in bottles

Vintage
quantity bottles
total SO2
mg/l
free SO2
mg/l
total acidity
g/l
volatile acidity
g/l
vol. alc.
%
glucose/ fructose
g/l
malic acid
g/l
pH
2014
900
12
6
5,22
0,97
12,4
0,03
0
3,57
2015
1.200
16
6
5,5
1,37
13,1
0,03
0
3,62
2016
1.800
13
8
5,7
1,10
11,8
0,03
0
3,60
2017
3.700
12
6
5.8
0,20
12,6
0,22
0
3,62
2018
1.700
19
9
5,2
0,85
12,3
0,07
0
3,81
2019 2.900 19 11 5,9 1,27 11,7 0,02 0 3,79
2020 2.600 15 13 6,0 1,08 11,7 2,20 0 3,27
2021 1.200 11 9 5,8 1,00 12,5 1,30 0 3,65
2022 2.600 8 4 5,6 0,90 13,0 0,78 0 3,87

The Millocchio Bianco primarily comes from the old vines of Millocchio vineyard. It is an "orange" wine, which means that this white wine is made like red wine, fermenting the must together with the grape skins. Usually white wines are obtained by removing not only the stalks but also the skins before starting the fermentation. Instead the Millocchio Bianco is made by following the method the peasants used in the past to make white wine by leaving the must on the skins until the end of fermentation, which can last up to four weeks. This technique produces wine of a golden tending to orange color, the reason why this type of wine is called "orange wine".
The Millocchio Bianco is an assemblage of several separate fermentation of Ansonica, Clairette, Procanico, Trebbiano and Malvasia grapes done by following the philosophy of natural wine: spontaneous fermentation with wild yeasts, long maceration on the skins, no added substances and no filtration. Sulfur dioxide has been replaced by nitrogen, an inert gas, which is used to protect the wines from contact with oxygen during racking and bottling. The wines are aged for 10 months in 500 liter used oak barrels, and another 6 months in bottles before leaving the cellar.
The Millocchio Bianco is a wine rich in aromas and flavors with a good acidity and mellow tannins.
Presently the Millocchio Bianco is distributed in Austria byVinifero (Vienna), in Denmark by Il Buco (Copenhagen), in Japan byTerravert (Tokyo), in Italy by Bibo Potabile (Toscana), by Rollingwine (online shop), in The Netherlands by Vinum NaturaleAngolo Vinoso (Amsterdam), in USA by Scuola di Vino, in Australia by Vino Mito, in Belgium by Vinsvivants.
Ranchelle is part of VinNatur and Raw Wine