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Pepenero 2019

100% Vermentino Noir, this wine macerates on the skins in steel for two weeks, spontaneous fermentation and no type of clarification and filtration. The nose is spicy, balanced in the mouth, juicy with well-integrated tannins and alcohol. Serve at 16 ºC.

Pepenero 2019

SKU WJCP05 Category Tag

Producer

Sabrina e Andrea-Cantina: Castel del Piano

Wine cellar

It was 2003 and we toured for some time in Tuscany and Liguria, then a weekend we landed in Lunigiana and it seemed to us a beautiful land rich in nature, despite the abandonment by farmers who made it a wild territory… a detail that we immediately liked. Here there are hills adjacent to the Apennines completely uninhabited, full of woods, streams… all very nice things to see. In this area we discovered beautiful villages and realities rich in history and typicality until the day we came across a farm that was a small castle of Malaspina now abandoned for about 15 years surrounded by a vineyard, a chestnut grove and an olive grove overlooking the stream (the Taverone). The farmhouse immediately fascinated us by the fact that it was all abandoned, with collapsed walls covered with vines… in short, it was love at first sight. The adjacent vineyard, also abandoned, having already many faults formed over the years, had to be fixed and so in this project we had to replant the vineyard, build a wine cellar and restore the house, you can imagine that for us it was a real adventure.

Wine sheet

100% Vermentino Noir, this wine macerates on the skins in steel for two weeks, spontaneous fermentation and no type of clarification and filtration. The nose is spicy, balanced in the mouth, juicy with well-integrated tannins and alcohol. Serve at 16 ºC.

Additional information

Vintage

2019

Bottles

4000

Soil composition

Alluvial soil: stones, sand and silt

Vineyard Location

Licciana Nardi

Region

Toscana

Vine

Vermentino Nero

Cultivating system

Spurred cordon and Guyot

Harvest Period

Mid Settembre

Yield

60 (kilos of grape in hundred- per ha)

Type of agriculture

Biological/Biodinamical

Grapes Certification

Biological

Vinification

Maceration on skins in steel for 2 weeks

Fermantation

Spontaneous, in steel

Clarify and Filtration

None

Total Sulfure Dioxide

10 mg / lt

Affinamento in bottiglia

Steel on fine yeasts for 12 months then bottle for another 6 months

Service Temperature

16 °C

Available Format

750 and 1500

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