IGT Toscana Vermentino

After harvesting, the Vermentino is whole bunch pressed,

cold-settled overnight then racked and fermented in stainless-steel

by wild yeasts – the temperature of the fermentation

is initially controlled at around 16C, ensuring a long,

slow fermentation.

After fermentation, the wine is left on its heavy lees for

12 months before being lightly fined, filtered and bottled.


Grapes: 100% Vermentino
Vineyards: Valdonica – Sassofortino
Production: 9500 bottles
Aging: 12 months in stainless steel
Refining: 3 months in bottle
Drink Through: 3 years
Service Temperature: 10-12 degrees
Closure: screw cap
Alcohol: 13,00%
Dry Extract: 20,00 g/l
Ph: 3,39
Total Acidity: 4,90 g/l