Vinification: manual harvest in perforated cases, soft pressing of the whole grapes, fermentation at a controlled temperature of 16° in steel tanks, ageing on lees contact untill bottling.
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The vineyard is on a clay terrain, with a 20% gradient. The grounds are exposed to the south.
At present the organisation of the vineyard means the excess grapes are eliminated. The fermentation process is carried out by Pagni Vini of the Riccardo Arrigoni Company The quality grapes are left in contact with the skins for about 10/12 hours, the first must is put into steel containers for a controlled fermentation at mid – precooling. After the winter the must is poured into new steel containers for a light filtering. At the end of March, it is bottled and sold as Cascina dei Peri wine.
The vineyard of the Cascina dei Peri Farm of Marcoli and Peri is situated on the green hills surrounding the area of Castelnuovo Magra, in a magnificent geographical position. The wonderful Vermentino wine is produced from these rows. The wine is grown with care and passion in the moder equipped cellars of Riccardo Arrigoni by Riccardo himself, following authenitc tradition.
A slow fermentation at a low temperature, the rest on the yeasts, the ageing process in steel containers and the bottling process in spring, together with the typical dishes of the mediterranean cuisine bring out the best of this wine.
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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