It has not yet been possible to clarify the origins of Vermentino. The most probable hypothesis is that it was introduced around the fourteenth century by Spain, implanted first in Liguria and Sardinia, then in Tuscany and Lazio where it saw a gradual increase in the quality level thanks to the will of producers who, like us, have intuited its great potential.
Grapes: 100% Vermentino;
Production area: Colonna (RM);
Vineyard area: about 10,000 square meters;
Vineyard altitude: about 350 m a.s.l.
Soil type: volcanic origin, rich in skeleton and mineral elements;
Training system: espalier in Goyot;
Strain density: 4,850 vines per hectare;
Productions per hectare: 7.000 kg;
Yield of grapes into wine: 70%;
Harvest period: mid-September;
Grape harvest: by hand in crates;
Vinification: short cryomaceration of the grapes, pressing and soft pressing, following the static clarification of the must;
Malolactic fermentation: not carried out;
Finishing method: batonnage in steel on its fine lees, then aging in glass before marketing;
Alcoholic strength: 12% vol;
Color: straw yellow with greenish reflections;
Aroma: a delicate mix of aromas ranging from white and yellow flowers to citrus fruits;
Taste: it is savory and fresh, with a discrete structure that leaves the finish slightly bitter;
Food pairing: it lends itself to pairing a long list of courses, from seafood appetizers, stuffed vegetables to fish-based first courses;
Serving temperature: 10/14 ° C.
Quantity: 6 Bottle
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