The name of the wine is Solosole because the wine is essentially the result of the processes that occurs in the vineyard and their maturation in the sun: no other vines are included in the blend, and no wood maturing process is made in order not to interfere with the monovarietal Vermentino scents.
The grapes, harvested manually in the ideal maturation stage, are preserved during the night at 7 °C and they are crushed the day after in order to preserve their freshness and monovarietal aspects and to maintain the fruity aroma, typical of the variety.
Ageing at a controlled temperature in steel containers.
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Solosole
Spagnoli Vermentino
The Vermentino is processed seperately. After a light destemming the must is left on the skins for 48 hours. After that a soft pressing takes places in order to separate the solid waste from the flower must, which is left to fermentate at a controlled temperature
Spèra
"The proximity of the sea, the Mediterranean climate and the granite components of the soil contribute all to the subtle character of SPÈRA, a vivacious, fresh and accessible wine. Served chilled it’s a perfect aperitif or a welcome addition to enhance the delicious dishes of the Costa."
What’s in a Name: SPÈRA (dialect of Gallura) – ray of light
Stemma
A dry white wine, produced exclusively from the best vintages of fermentino grapes of the hills of the Gulf of La Spezia.
Stradivino
Soil: foothills, medium textured, limestone, dry, with well balanced nutrients.
Vineyards : 5100 vine per ha, training system spurred cordon
Yield: 70quintals/ha
Vineyard: Vermentino 100%
Harvest: 1st half of September
Vinification: pressing and soft pressing, cold settling of the must.
Fermentation: controlled temperature of 16-18°
Ageing: at least 3 months of bottle ageing
Serving temperature: 10-12°
Total acidity. 5.50
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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