Grape blend: 100% Vermentino
Alcohol content: 13% vol
Acidity: 5.5 g/l
Residual sugars: 0.55 g/l
The road from La Vialla towards Grosseto and the sea, after Siena, passes through the Fattoria’s vineyards in the Maremma area, where the Vermentino grapes grow. Thanks to the proximity of the sea and the beautiful sun of the Maremma, the wine “born” here is very fragrant, almost aromatic, mineral and citrussy. After a hot and very sunny period during summer, there was a spell of frequent rainfall interspersed with more days of summery weather. Juicy grapes, good acidity and potential alcohol content were the initial ingredients. The bunches were pressed right beside the field and the must taken straight to the winery ... a process that helps preserve the most delicate aromas. Alcoholic fermentation (at 16 °C) terminated after 19 days. The fine lees were maintained in the liquid during ageing, with periodic bâtonnage, in order to control oxidation without the use of sulphites at this stage, while the wine gained polysaccharides and complex aromas.
Tasting – Colour: intense straw yellow with greenish highlights. The nose: white-fleshed fruit such as pears and crisp apples, a slight trace of iodine from the sea with hints of hay. In the mouth: Dry, elegantly fruity, with mineral notes and a touch of flint.
From the 2024 vintage the “Vermentino di Maremma Toscana” changes appellation and has become “Vermentino I.G.T. Toscana” (the regulations do not allow vinification outside the Maremma area). Nothing else has changed – same vineyard, same methods of winemaking and ageing.
Wine and Food Pairing – It can accompany a dish of linguine with musky octopus, oven-baked or even salt-baked fish, or octopus with potatoes. But it’s also excellent with more flavoursome recipes such as tagliatelle with sausage, tomato and stracciatella, salt cod “alla Maremmana”, spinach and ricotta tortelli with butter and sage, bruschetta with fresh pecorino and honey, or a simple chickpea soup.