The harvest takes place between the end of August and the beginning of September. A part of the grapes is maecerated at a low temperature for 10-12 hours. The fermentation is made between 12° e 14° c. Follows a brief ageing in steel and then comes the bottle ageing for at least 2 months.
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Rias
Da uve coltivate ai piedi del Monte Limbara nasce Rías, unVermentino di Gallura DOCG forte e intenso come l’ambiente dal quale proviene. Vino giovane e fresco, vinificato in contenitori d’acciaio a temperatura controllata per mantenere i profumi primari del vitigno.
Rugiada Marina
Area of production Castagneto Carducci (LI)
Altitude between 50 and 100 metres
Area 1.100 mq
Soil: medium textures, almost sandy
Training system : spurred cordon
Vine density 5.000 plants per hectare
Yield per hectare 10.000 Kg
Harvest period the last 10 days of September
Productivness grapes of wine 70%
Manual Harvest
Vinification: the grapes are destemmed, pressed. 70% of the must is left to ferment in steel vats and 20% in acacia barriques.
Ageing :once the fermentation is finished, the wine is decanted and maintained on the yeasts with periodical lees stirring in the same vessels ( inox steel and barriques)
Serving temperature 10-12 °C
Sada Vermentino
Area of production: Casale Marittimo
Altitude: 350 metres above sea level
Training system: mixed Guyot
Harvest period: end of September
Maturation: 5/6 months in steel vats
Ageing: 2/3 month in bottle
Serving temperature: 10/12° C
A monovarietal Vermentino, processed in steel and produced from 4 hectare of vineyard on hilly soils with a location to the south and orientation to the east-west. Cold vinification in steel after a soft pressing.
San Giusto Bianco
Vineyard : Salivoli, Piombino
Vine density: more than 5000 plants/hectare
Training system: spurred cordon
Location : south - east
Harvest period: September
Harvest : manual
Vinification: without the skins with soft pressing and fermentation at controlled temperature
Fermentation length : 20 days
Fermentation temperature: 15° degrees
Malolactic fermentation in barriques (half of the wine)
Ageing in oak barriques (half of the wine) 4 months
Bottle ageing 2 months
Serving temperature 15° - 16°
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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