Manual harvest in cases of 15 kg
Pre-fermentation maceration of 48 hours at 4° C.
Fermentation in inox steel tanks with controlled temperature between 16°-18° C.
Fermentation process: 3 weeks.
It is left in tanks for five months on sediment.
Two months of bottle ageing.
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Società Agricola Lotti S.r.l. - Tenuta La Ghiaia
Società Agricola Lotti S.r.l. - Tenuta La Ghiaia
Passion for the earth, constant devotion and search for the best farming techniques have helped to give life to La Ghiaia Estate. The wines of La Ghiaia Estate are produced by native vines, grown with the technique of organic farming. From a constant care and a careful selection made in the vineyard of Vermentino, Sangiovese, Merlot, Vermentino Nero Massaretta, Albarola and Malvasia Bianca grapes are born Atys, pure Vermentino, and Undicinodi, red Colli di Luni. Today, a new pearl of exceptional value enriches the range of Tenuta La Ghiaia: Ithaa, white pure and sophisticated Vermentino: a complex wine of high quality, obtained by fermentative maceration and refining "sur lie". Inside our winery, an equipped space is intended for wine tasting and direct sale of products.
Vines:
Vermentino
Sangiovese
Merlot
Bosco Massareta
Fotogallery:
ETICHETTE DI VERMENTINO
Almagesto Bianco
Atys
It is the most representative white wine of the estate, it is produced combining, like pieces of a mosaic, different micro-vinifications of Vermentino, in which you explore different aspects of the territory.
Manual harvest in cases of 15 kg.
Pre – fermentative maceration of 48 hours at 4° C.
Fermentation in inox steel tanks with controlled temperature between 16°-18° C
Fermentation process : 3 weeks
Left in tank for five months on sediment
Light clarification with bentonite
Two months of bottle ageing.
Undicinodi
It is the most representative white wine of the estate, it is produced combining, like pieces of a mosaic, different micro-vinifications of Vermentino, in which you explore different aspects of the territory.
Manual harvest in cases of 15 kg
Pre – fermentative maceration of 48 hours at 4° C
Fermentation in inox steel tanks with controlled temperature between 16°/18° C
Fermentation process : 3 weeks
Left in tank for five months on sediment
Light clarification with bentonite
Two months of bottle ageing.
Via Falcinello 127
19038 Sarzana (SP)
19038 Sarzana (SP)
0187 627307
SALE ON SITE
VISIT ON SITE
Opening:
09:00 - 01:00 am / 03:00 to 7:00 pm
Vineyard area (ha):
5
Volume of wine produced (hl):
300
Wine bottles/year:
40000 Tot 30000 Vermentino
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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