This Vermentino comes from vineyards located northwest of Sarzana, in the plain of Falcinello. The land covers an area of about three hectares and consists of gravel, sand and sandstone deposits. The average altitude of the vineyards is about m.100 Typology: Guyot Winemaking: Cold maceration on the skins and soft pressing, temperature-controlled fermentation, aging on the lees for three months. Serving temperature: 11-12 ° C A good sun exposure allows for proper maturation that related to collection and selective harvesting of the grapes, fermentation and aging at controlled temperature, bottling and packaging with modern equipment, help in mantaining the characteristics of the wine
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Caccia al Palazzo
The Vermentino and Malvasia harvest takes places in the last days of Septmeber. The grapes, harvested exclusively manually in 18 kg cases, they are placed in a cellar and left to fermentate for about 10 days at a low temperature. The temperature is kept cold and constant untill the wine bottling process, which takes place in the month of February.
Cala di Seta
Vineyard: hilly areas of the central-southern part of Sardegna, step-over espalier training system, vine density 5000 plant/ha, average production 2 Kg/plant, hilly slope, calcareous clay soils, mediterranean climate with mild winters, limited rainfalls and windy hot summers. Vinification: delicate destemming, cooling of the must with short maceration of the fruit debris, soft pressing, settling, fermentation at controlled temperature, storing of the wine at a low temperature with its own fine lees for at least two months, slight clarification and bottling.
Cala Silente
Before being processed seperately in inox steel tanks at a controlled temperature the manually harvested grapes undergo a further selection in the winery (16-18° C). The development of the wine at the end of the alcoholic fermentation continues in cement tanks in contact with its own yeasts in order to give the final wine a better roundness and taste.
Caloma bianco
Born in the southern shore of Candia on a hill overlooking the sea. The fermentation takes place in stainless steel with controlled temperature and after five months on the lees it's bottled for the aging.
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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