Indigenous to coastal Tuscany, Vermentino is lean but powerful and characteristically mineral-forward. This structured wine is excellent with herb roasted chicken and other white meat, and offers a clean, refreshing finish for fried calamari.
Color: white straw
Bouquet: fresh wet stone
Taste: crisp and elegant, lean with a powerful minerality
Serving temperature: 14°C / 57°F
Food Pairing: herb roasted chicken, fried seafood
Production Zone: Poggetti, Massa Marittima
Terroir: rich, clay soil, slightly acidic
Exposition: South West
Yield per Hectare: 9,500 kilos
Viognier is harvested in the last week of August, Vermentino in the second week of September. Vinification with cold static cleaning of the must, followed by fermentation at 64°F for roughly 21 days. The wine, after its first racking, is left to lay on its lees until 15 days before bottling.
The Poggetti Estate lies in the Northern part of the Tuscan Maremma, among rolling hillsides just 7 km from the Tyrrhenian Sea. It extends over an area of 423 hectares (1,045 acres), of which about 37 hectares (91 acres) are dedicated to vines. The vines benefit from hot temperatures, long sun exposure, and cool evenings during the growing season. The vineyard's proximity to the sea lends its wines a particularly appreciated salinity and minerality. The dynamic, mineral-rich soil typical of the Metallurgic Hills endows the grapes grown on it with rich tannins and great personality.