Vermentino Superiore Maremma Toscana Doc San Bruzio is a new interpretation of Vermentino and its ageing potential.  

Grapes: Vermentino
Training system: spurred cordon
Vine density: 4000 plants / hectare
Type of soil: sandy and rich of silt
Altitude: 120 mt above sea level
Age of vines: over 10 years
Harvest period: 1/3 at regular ripening in mid-September; 2/3 at the end of September for the late harvest
Fermentation: from a vineyard that matures early. The grapes (both those kept refrigerated and the late harvest) are destemmed and put in aclosed press, saturated with carbon dioxide, and left to macerate at 7-8°C for around 24 hours. The pressing continues to extract only thefree run must until around 50% of the juice is collected. The must is left to decant for around 72 hours in a tank at a controlled temperatureof around 5-7°C. The fermentation of the clean must starts with selected yeasts and continues slowly, for 3 weeks, at a temperature of around15°C.
Maturation: in stainless steel tanks for 6 months on fine lees.
Bottling: starting in the month of July following harvest.
Ageing potential: can be enjoyed young, though it reaches its full potential 2-3 years after harvest.
Description: straw yellow enriched by golden nuances. On the nose it shows notes of broom and golden plum with a finish of apricot. Fullbodied, it stands out thanks to its structure, sapidity and freshness. Long mineral finish.
Food pairing: perfect with fish, white meat or fresh cheese.
Serving temperature: 12°C
Recommended glass: medium-sized tulips.

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Awards

• Top 10 Vermentino Grand Prix 2025