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 .

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    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
    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.