Pure Tuscan Vermentino, organic vineyard management e
biodynamic, this vine expresses aromas of flowers and notes of pulp fruits
white like apple, pear and citrus fruits, it is fresh and captivating in the mouth. Ideal
as an aperitif or to combine with fish and white meats.
Important facts of the vineyard
Soil: medium texture, relatively loamy Vines: planting density 2.5 m x 1 m Year planted: 2020 Density: 4000 plants per ha Surface area: 5000 sq.mts. Average height: 60 metres a.s.l. Orientation: south-south west facing Average yield per stock: 1,5 kg/plant $20.00 Year
Blend of grapes
Vermentino from Tuscany IGT
When the grapes are harvested early in the morning, to be able to bring them fresh
cellar, followed by soft crushing-destemming and maceration
pre-fermentation in a cooled tank but without the use of heating systems
refrigeration at low temperatures. This stage helps the development of
perfumes, a light extraction of substances from the skins and a clarification
natural of the wine. It is waited for 8-12 hours, then, on the same day, it is racked off
and let it rest overnight. The next morning it is usually
obtained the clarification of the wine and then it is decanted before the start of the
fermentation to preserve the aromas as much as possible during fermentation.
The alcoholic fermentation of the "flower" begins spontaneously and takes place a
low temperatures (18°-20°C) and lasts about 20-30 days. Follows the
malolactic fermentation which is carried out to make the wine stable in the
time. In fact, this fermentation carried out avoids the risk of one
refermentation in the bottle with consequent organoleptic anomalies of
wine. If the malolactic fermentation did not take place, the wine would need to be filtered in this way
sterile to eliminate the bacterial agents that cause it. Such filtering
on the other hand, being so narrow is traumatic and strips the wine of structure and aromas.
In the fermentation and in all subsequent stages of production it does not come
used no substance other than very low quantities of sulphites,
therefore the total sulfur dioxide of the marketed wine is a maximum of 50 mg/lt,
variable depending on the vintage and the fermentation process.
Maturation and ageing
In stainless steel and concrete wine vessels until bottling.
Non-strict filtration is carried out, i.e. with 10 micron cardboard filters
of larger diameter. This is followed by maturation in the bottle for 2 months