At the end of the pressing of the Vermentino, some Ugni blanc is added - fermentation at a adjusted temperature. Ageing in tanks for 6 months.
Colour: pale yellow
Aroma: of white fleshed fruits (peach and pear) with light mineral notes ( di frutti bianchi (pesca e pera) e leggere note minerali (gunflint).
Flavour: flavour of apples, peach and toasted almond.
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Domaine Maestracci
Domaine Maestracci
An old building of the XVIII century is used for the crushing of olives. The building was totally changed in 1980 to accomodate a new modern wine cellar. During the processing the use of gravity is favoured in order to preserve the raw material at best.
Clos Reginu Blanc
E Prove
A wine made from a cold pressing and cold maceration.
Colour: with lovely green highlights.
Aroma: of citrus and white fleshed fruits, with floral notes.
Flavour: rich and fleshy. Typical characters of the Vermentinu of our land: grapefruit, apricot flavour, with a mineral content of acacia blossom, and toasted almond.
Villa Maestracci
This wine is made from different qualities of selected grapes of Vermentino. After a cold macerations on the skins, the head of the pressing is left to fermente in jars, afterwards, a first cultivation on the fine lees takes palces in order to give a roundness and rich texture to the wine. Then comes a refermentation and the storing reservation in inox tanks.
Colour: nice golden shade.
Aroma: floral note of ripe apricot and vanilla
Flavour: dense, juicy and fresh with a lot of aromatic glints.
20225 Feliceto
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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