WHITE WINE FROM RIPALTE

Designation
IGT Tuscan Coast Vermentino

Composition
90% Vermentino 10% Petit Manseng

Alcohol content
13% vol.

Output
25,000 bottles

Packaging
6 white burgundy bottles of 0.75l

Serving temperature
12 degrees Celsius

DESCRIPTION fattoriadelleripalte en the-white-wine-from-ripalte 009

CHARACTERISTICS AND TASTE fattoriadelleripalte en the-white-wine-from-ripalte 009

DESCRIPTION:

The stony nature, the volcanic origin of the soil and the warm and arid climate unite Elba with many Mediterranean regions such as Sardinia and Corsica, where this grape variety excels.

The vineyards of Gorgaccio and Pascoli Alti, from which our grapes come, are located between two ancient iron mines; this circumstance makes the Vermentino even more interesting for its marked minerality, while the extreme proximity to the sea gives these vineyards a particular energy. Freshness and proper acidity are guaranteed by the altitude of the vineyards.

Vinification and aging: After the harvest, when fully ripe, a gentle pressing follows and the white wine is vinified in a horizontal press. After static racking, fermentation begins at a controlled temperature; at the end of this phase, after a coarse decantation, the wine remains in contact with the fine lees for a few months. The wine is kept in stainless steel vats and is aged in the bottle for at least three months.

Altitude: 180 m – 350 m above sea level
Total surface area: 6 hectares
Type of terrain: metamorphic granite
Yield per hectare: 60 hectoliters
Grape harvest: manual, in early September
Total acidity: 5.5 g/L

CHARACTERISTICS AND TASTE:

Look: deep straw yellow in colour, with golden reflection.
Smell: intense and persistent, fine and elegant, it highlights the white fruit and citrus fruits as well as a hint of Mediterranean maquis.
Taste: very balanced and fresh, harmonious and delicately fruity, good minerality and sapid aftertaste, the finish is a typical scent of bitter almond. It is advised to drink it at 11 - 12° C.

In addition to the classic combinations with the island's seafood and rustic cuisine, Vermentino finds an ideal link in starters based on raw fish, as well as in risottos, especially with asparagus; it also pairs well with sweet cheeses, of medium consistency and not overly mature.