The first Italian wine to be classified as DOC, and since then DOCG thanks to its continually increasing quality. It has always been a favourite amongst classy gourmets, princes and popes. In The Divine Comedy, Dante immortalizes it as deserving a place in Purgatory, where punishment for gluttons constitutes the absence of eel and Vernaccia! Interestingly enough some experts believe that the Tuscan Vernaccia originated in Liguria, in the Cinque Terre area at Vernazza. Indeed at close scrunity the Vernaccia grape is not that different to the Bosco grape in shape and in yelding capacity, although a little less in shape of cluster and colour. For this wine we carefully select the best grapes from our small selection of land, Vigna del Sole (our vineyard of the sun) The result is a more structured Vernaccia, with intense aromas, a hint of almond flavour and an excellently well balanced body.
Clayey - tuffaceous, rich in organogenic sediments ("niches") and well-endowed with limestone
Yield:
1,5 kg per stump
Harvest time:
Manual in crates. End of September
Vinification
Grapes from the “Vigna del Sole” vineyard of the same name, well exposed to south/south-west and constantly aired, historically linked to the production of this "single vineyard", are thinned and stripped at the end of August, then harvested perfectly ripe with a part of the bunches slightly overripe. The vinification is done in the search of the enhancement of the quality of the raw material, making a pre-fermentative skin maceration in the press for about 8 - 10 hours at a temperature of 6 - 7 ° C. This is followed by soft pressing and rigorous cold decanting for 3 days at 4°C, racking and a slow and regular alcoholic fermentation, carried out at a temperature of 15°C for the most part in stainless steel, and to a lesser extent (about 20% of volume) in fine new, lightly toasted French oak barrels.
Refinement
After the alcoholic fermentation, the wines from the steel tank and the wooden barrel are blended and remain on the total lees at 10 °C for 4 - 5 months, receiving frequent batonnage. They do not undergo malolactic fermentation and greatly increase the level of volume, body, and flavor thanks to the progressive lysis of yeasts. During March - April, racking, blending, stabilization, and bottling take place.
Tasting notes:
Color: brilliant straw yellow with golden reflections Bouquet: intense, embracing, and richly fruity. There are hints of ripe white fruit, notes of candied fruit (especially candied apricot), and floral suggestions (acacia flowers). Taste: wine of great body, freshness, and structure with excellent support of acidity and great intensity of taste. From the moment it enters the mouth it shows thickness, roundness, and a marked savoriness. It closes with character and personality, showing propensity and aptitude to age well for at least 2.5 - 3 years, seeing mineral scents enhance in the bottle and acquiring new fruity hints more and more complex and mature.
Recommendation
An ideal wine for accompanying elaborate and raw fish and shellfish dishes. Excellent after a few years also as a wine for contemplation. Optimal serving temperature 10 °C.
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