The Vermentino grapes manually harvested in the cool hours of the day in the vineyards of the southern Chiani slope, which benefits from a particular microclimate, are immediately transferred to the cellar and processed at low temperature to preserve the scent of a typical grape variety of Central and Insular Italy .
IGT UMBRIA BIANCO “VERMENTINO”
Grapes 100% Vermentino
Production area Fabro, Umbria PGI
Vineyard surface area: 0.61 hectares.
Vineyard altitude 270 m a.s.l.
Training system Guyot
Plant density 4’200 plants per hectare
Production per Ha 70 Q.li
Yield of grapes into wine 60%
Harvest period Third decade of September
Vinification system Pre-fermentative cryomaceration at 8 ° C for 12 hours in the
Alcoholic fermentation In stainless steel at 14-15 ° C
Malolactic fermentation Not carried out
Aging In stainless steel containers for 4-5 months, then in bottle for about 3
Vinification: The grapes harvested entirely by hand in form intact are placed
delicately in boxes and immediately introduced into the pneumatic press, with the
addition of dry ice, to avoid oxidation of the aromatic precursors. The cryo-
maceration at 8 °C for 12 hours follows, after which one proceeds with a very soft
crushing-destemming, decanting and subsequent racking, ensuring the must is
remains at low temperature; when the mass has reached 13-14 degrees, the
inoculation of the yeasts is carried out to start the alcoholic fermentation, which
takes place at a controlled temperature (14-15 ° C).
Aging: The maturing continues in steel tanks for about 4-5 months.
Pairing: ideal to combine with a warm octopus and potato salad seasoned with
parsley and an extra virgin olive oil, it couples well with pasta or rice first courses
with delicate fish and vegetable based dressings. It is recommended to serve fresh,
at a temperature of 11-12 ° C.
Color: bright straw yellow with golden reflections
Perfume: this Vermentino offers floral and citrus aromas, with a characterizing note
given by the olfactory typical of well-ripe grapes with crisp and golden skin, due to
the exposure of the bunches to the sun in the last 20 days of ripening before
Taste: In the mouth, it is perfectly balanced with the sensations we had perceived
in its fragrances and is endowed with a pleasant freshness.