HARVEST: between the second and third decade of September. VINIFICATION: after a 12-hour, low-temperature maceration, the grapes are gently pressed, and the must ferments at 18-20°C. The wine then rests on the lees for 6-8 months, then ages in the bottle for a further 2 months.
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Oro d’Isée
The area of production is Ortonovo and Castelnuovo Magra, in the province of La Spezia at about 150 metres above sea level.
Soil: pebbly, rich in stones
Training system: Guyot
Vine density: 4000 plants per hectare
Average yield per plant: 1,8/2,2 kg
Production per hectare: 75/85 q
Average age of the vines in production: 20 years old
Period and type of Harvest: end of September with manual harvest in cases of 20 kg
Fermetation vessels: inox steel tanks
Vinification technique: Careful selection of the grapes, maceration with pressing at a controlled temperature for 12-18 hours, soft pressing with the exclusive use of the must. Cooling at a temperature of 10-12° with natural decantation process. Fermentation at a controlled temperature of 16-17° for 15 days. Rest for a length of days beween 50 and 90 days on the fine lees. Ageing in steel unitll February.
Serving temperature 12°
Oskos Superiore
Soil: pulverised granite typical of the Gallura region, Vines and training: “guyot”espalier, Density: 4000 strumps per hectare, Yeld: 1,5-2 kg/strump, Grape harvest: second half of September, Harvesting system: exclusively manually using small crates, Mashing: lowering temperature of the grapes to 3-4 °C in a cold store for 18 to 24 hours, stalk removal, soft pressing, slight pellicular cryomaceration, soft final pressing and static cold settling for 24 hours. Fermentation: slow fermentation at a controlled temperature of 16 °C for 20 days, Ageing: on fine less in stainless steel and then in bootles stored horizontally
Oskos VT
"Soil: pulverised granite typical of Gallura, Vine e training: Guyot espalier, Density: 4000 vines / ha
Yield: 1-1.5 kg / stump, Grape Harvest: the second half of October, Harvest system: exclusively only manually using small crates, Mashing: lowering temperature of the grapes to 3-4 ° C in a cold store for 18-24 hours, stalk removal, soft pressing, cold maceration on the skins for 4 days, and static cold settling for 24 hours, Fermentation: slow fermentation at a controlled temperature of 14 ° C for 35 days, Ageing: on fine lees in stainless steel and then bottled stored horizontally
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Papeo Vermentino Riserva
The wine is made from a careful selection of Vermentino clones in our vineyard of Bolgheri.
The manual harvest allows a first selection of the grapes in the vineyard, then an other selection is made in the winery with the table selection.
Maceraztion and fermentation on the skins in new barriques for about 7 days, with constant punching – down.
Devatting and very soft pressing.
Untierior ageing in steel followed by bottle ageing.
Yield per hectare.: 55 Ql.
Productivness per plant: 780 Gr.
Soil : clay
Vertourmer 2.0
Vertourmer 2.0
The second edition del progetto di cooperazione territoriale transfrontaliera Ver.Tour.Mer, finanziato dal P.O. Italia -Francia Marittimo 2007-2013 della Comunita Europea, si caratterizza per la forte componente di innovazione tecnologica, volta ad allargare lórizzonte del marketing territoriale attraverso lútilizzo di tecnologie informatiche innovative che valorizzino la produzione delle eccellenze dei territori, non solo vitivinicole ma anche eno-gastronomiche.
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