Label since 2004

Production area
Maremma Toscana

Blend and Ageing
The harvest of grapes Vermentino is done manually and placed in boxes in the first week of September to reach an optimal ratio sugar/acidity. The winemaking begins with a gentle pressing of whole grapes and the subsequent fermentation at 16°C taht lasts for about a week. A portion (about 10%) is fermented in French oak barriques and further refinement is done with periodic batonnage. It is aged in stainless steel for about 5 months and then bottled. Marketing begins 1 month after bottling.

Serving with food
Summer dishes in the kitchen maremmana. Ideally served with shellfish, fish baked or grilled, guinea fowl and birds in general.