Grape blend: 100% Vermentino
Alcohol content: 13.5% vol
Acidity: 5.01 g/l
Residual sugars: 1.99 g/l
La Vialla’s Vermentino di Maremma vineyards grow at Capannelle (Civitella Maritima, Grosseto) in loose soil that’s rich in rock fragments, tufa and sandstone, at an altitude of 350 metres a.s.l. The hillside, once a pasture, surrounded by Mediterranean scrub, faces south towards the Mediterranean Sea. It’s the beneficial influence of the sea that makes the climate here mild, and the summers particularly long – from May to the end of September – and well ventilated. The breeze coming inland from the coast carries iodised salt and humidity, which help define the terroir and typicality of the Vermentino di Maremma. The weather in 2021 was very hot throughout Tuscany. Straight after the harvest, the grape must was particularly intense and concentrated. After rapid pressing and about 25 days of fermentation in the absence of oxygen, the best lees were left in contact with the liquid and regularly dissolved through “bâtonnage” (the selected lees are stirred to allow natural control of oxidation).
Tasting – Colour: brilliant, crystal-clear yellow with beautiful golden highlights. The nose: fine and intense, with hints of sweet, juicy fruit, wild pear and quince, as well as a captivating, elegant note of scrub in bloom, mastic tree and heather, and a finale of lemon peel. In the mouth: sapid, soft but pleasantly dry and saline… the sea’s influence can be detected in the glass as well.
Wine and Food Pairing – It goes well with the “sea” at the table too: spaghetti with carpet-shell clams, seafood risotto, salt-baked fish, octopus with potatoes or grilled squid. The wine’s sapidity and freshness also go well with more robust, typical dishes, such as salt cod “alla Maremmana”, Maremma-style tortelli dressed with butter and sage, fresh cheese and honey bruschetta, and vegetables recipes such as zucchini stuffed with ricotta.