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Pre-fermentation cold maceration at 6/8 °C for 24 hours in steel tanks, fermentation at a controlled temperature of 16° C. Maturation in steel for approximately 6 months (4 of which with yeasts) and refinement in bottle for 1 month.
The vineyards are situated in Paterno above Sarzanello in excellent hilly locations (south – south/west) on clay, limy-sandy soils, and in a microclimate without strong temperature variations. The average age of the vines is about 20 years old. The harvest takes place between the 29th of September and the 1st of October. The yield per hectare is 50,6 hl. After the crushing of the grapes, the must is left in contact with the skins for 24 hours at a very low temperature with leaching processes between the must and skin after a soft pressing, natural cold decantation, fermentation process in barriques at a natural temperature that ranges between 18° - 20° C with a long stay on the yeasts for 75 days with daily lees stirring. The ageing process lasts 2 and a half month in barriques. Afterwards come 120 days of bottle ageing and cellaring at 15°C. The bottling takes place in October and the wine is placed on the market 6 months later, in March of the following year.
Area of origin: Palmentello Campiglia Marittima
Training system: Spurred cordon
Age of vineyards: 10 year old
Vineyard: density 4500 plants/ha - Productivness 60 hl/ha
Harvest: manual in perforated cases of 18 Kg
Fermentation tanks : barriques
Length of fermentation : 10-12 days
Temperature of fermentation: 4/6 degrees
Malolactic fermentation : None
Ageing: inox steel
Bottle ageing: 1 month
Serving temperature: 10-12 °C
Oenologist: Zannoni Stella - Zuddas Laura
This white wine, which started out as a pure Vermentino, was eriched in 1997 by the addition of a Sauvignon wine, which Mr.Satta introduced in 1995, hoping to give his land of Bolghieri a white wine with greater intensity, with a sweeter and broader final note.
Guyot training system with shoot thinning and manual thinning out of the fruits. Great care of the maturation process during the harvest, which only small producers are able to do.After, a natural decantation of the cooled must and fermentation at controlled temperatures. Without any clarification the wine is filtered and, after settling on the thin lees, it is bottled in the spring. The noteworthy aromatic personality and the great structure are enhanced during the evolution, therefore it is best is to drink the wine from its second year .
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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