Vinification: destemming; soft pressing; settling; fermentation in steel at a controlled temperature, stabilized with refrigeration.
Ageing: in steel
Serving temperature: 10-12°C
These grapes, that have always been cultivated in Tuscany, draw from the warm and sunny weather all the richness which means the wines are agreeable and pleasantly scented with flowers and fruit.
The vineyards of Vermentino Brunetti are the ones closer to the sea. When the grapes start to have a brownish colour, we start to check the maturation processes, to guarantee it is complete and to make sure the wines have all the aromas and tastes of Vermentino. The harvest is manual, with a soft pressing, without destemming.
The must after a soft period of decantation, is left to ferment at a controlled temperature.
The bottling takes places at the beginning of the year, in order to maintain all the aromas.
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Vermentino IGT
Vidè Tenuta Marchini
Our vineyards are up on the hills at 275 meters above the see, borderline between Tuscany and Liguria. We usually start harvesting at the end of September. Grapes after a cold maceration on skins for 24 hours everything goes in stainless barrels until it’s botteled.
Vigna del Prefetto
It is a Vine made with monovarietal Vermentino grapes grown in Masignano ( Arcola), one of the most suitable vine areas of the Province of La Spezia.
The golden grapes are perfectly healthy, 70% is processed in steel at a controlled temperature, and the remaining 30% in new barriques where the fermentation takes place slowly and lies on the fine lees for about 6 months. Afterwards the cuvée takes places, and the wine is bottled and put on the market in late summer.
As for the company, it represents the best combibation of innovation and tradition, with absolute respect for the quality of the product.
Vigne Basse
Vineyards: situated in the municipality of Fosdinovo at an altitude of about 100 metres above sea level.
In the main Vineyard about 3,5 hectares of land where the soil is limy-sandy and rich in pebbles, in the remaining 1 hectare of land the soil has the same granulometric classicfication..
System: Guyot training system with a density of 8,400 plants per hectare in the youngest vineyards and 5,000 plants per hectare in the oldest one.
Harvest : manual, divided based on the maturation of the different particles, takes places in September.
Vinification: soft systems for the reception of the grapes, direct pressing with long cycle, settling and fermentation at low temperatures and ageing on the yeasts for 3 months in steel tanks.
Bottling: February, in order to enhance the fruit, with the release of the wine after a few weeks.
Yield: 85 quintals of grapes per hectare
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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