For 25 years Antonio has taken care of vineyards and wine working in major wineries around Maremma, contributing to the production of wines for the region. In 2006 he has embarked on his own wine production, dedicating his time exclusively to indigenous grapes: walking along the rows of vines in Maremma, selecting the best vineyards for their exposure, soil and age. He works almost exclusively with old vines, aged between 40 and 50 years, which he has rented for 12 years. Vines are cultivated according to traditional methods, intervening as little as possible with mechanical and green pruning, so as not to put stress on the plant. To help keep the vines healthy only organic products are used (copper and sulphur).
Dry and breezy, strong influences from the sea, not far from where the vines are located TERROIR: Clay with high sand content; 100m above sea level VITICULTURE: Guyot
• Hand harvested
• Stainless steel for fermentation. The destemmed grapes are pressed and the must is controlled for 36 hours at a temperature of 7° C with the addition of 15 g/hl of bentonite (static decantation). The wine is then drawn off and fermented at a temperature of 19° C
• Soft pressing
• Selected yeasts
• Fermentation at a controlled temperature (19°C)
• Ageing :in cement for 5 months
• Secondary fermentation/malolactic: not malolactic
• Filtration: yes, sterile
• Stabilisation: of proteins with bentonite and of tartrates by cooling
• Sulphur at vinification: yes, upon destemming.
This a simple, highly agreeable Vermentino. A little splash of lime and easy buttery mid-palate fruit with a pinch of dried herbs at the end.
White meats, risotto & seafood based spaghetti, baked fish dishes.