Type of soil: calcareous clay
Vine density: 5.500 plants per hectare
Yield : 80 qls / ha
Hervest period: mid September
Maceration: cold in closed press for 6 hours.
Fermentation: without the skins in steel at controlled temperature of 18°C for about 15 days
Ageing: steel and bottles
Serving temperature: 10-12 C°
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Cecilia S.S.A. di Signorini Lorenzo & C
Cecilia S.S.A. di Signorini Lorenzo & C
The Cecilia Farm was founded in 1990 when the engineer Giuseppe Camerini, a Milanese industrialist who had been visiting the Island for 50 years, decided to develop his passion for viticulture starting with a farm. Nowadays the company is managed by his nephew Lorenzo, and 20 years later it has developed into 3 plots situated near Marina di Campo. The use of rustless steel in the cellars, the temperature controlled fermentation systems and new filtering systems, has made the company at the forefront for the latest wine making techniques. An area for the ageing of wine in small, 225 liters oak barrels has recently been created, which allows the perfect development during aging of wines.
Vines:
Vermentino
Sangiovese
Syrah
Moscato
Trebbiano
Aleatico
Ansonica
Fotogallery:
ETICHETTE DI VERMENTINO
Zeta del Tucano
Loc. La Pila
57034 Campo nell'Elba (LI)
57034 Campo nell'Elba (LI)
0565 977322
Vineyard area (ha):
10
Volume of wine produced (hl):
400
Wine bottles/year:
Tot 54500 Vermentino 10000
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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