The wine produced on the “Il Chiosco” Farm represents the commitment and hard work of our wine making process, which grows Vermentino grapes. Thanks to its freshness and pleasantness the wine has made its mark on the market for local products.
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Vermentino
Training system of the grapes: spurred cordon
Soils: thin, clay-sandy, poor stones content.
Average yield: 70 quintals/hectare
Productivness of the wine 65 %
Usually the harvest starts after the first twenty days of September.
Vermentino Acquabona
The spurred cordon training system and the berry thinning ensures a low production and an excellent quality of the grapes.
Placed into bottles at the beginning of the spring after the harvest, the wine requires a few months of ageing in order to reveal its best organoleptic characteristics.
It is tasted in long stemmed glasses, at a temperature of 11-12 degrees.
Vermentino Bolgheri
Characteristic of the vineyards
Soil: medium textured soil with stones
Training system: spurred cordon
Plant spacing: 6250 plants/ha
Cropping level per hectare : 70 q.li
Cropping level per vine: 1,2kg
Vinification technique
cold maceration of whole grapes; destemmed- crushed; brief cold maceration; soft pressing; fermentation at controlled temperature in steel fermentation vessels. Maturation on thin lees for 3 months. Bottle ageing for 3 months.
Vermentino Bolgheri
Usually the harvest takes place in the first ten days of September. It is a rigorous manual harvest, the selection of the best grapes takes place in the vineyard and the grapes are transfered to the cellar in small cases. The fermentation takes places at a controlled temperature in inox steel tanks.
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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