White wine · Belvedere di Suvereto
Immerso
Amphora Vermentino · I Mandorli
A Vermentino from old vines, fermented on its skins and left for a long time immersed in the matter of the grape. Straw-yellow with golden glints, it brings together white fruit, chamomile, thyme and acacia honey with an electric, structured, deeply saline palate.
Grape variety
Vermentino
Soil
70% clay, with sand, silt and schistous skeleton
Exposure
North, surrounded by Mediterranean scrub
Year planted
2011
Annual production
Around 400 bottles
Ageing
Tava amphora + 6 months in bottle
Vineyard and soil
IMMERSO comes from the oldest vines of the north-facing parcel, entirely surrounded by Mediterranean scrub. The soil, mostly clay, alternates with sand, silt and a schistous skeleton.
Farming is organic, with cover crops and field preparations 500 and 501. This work supports the soil structure and encourages the exchange between the deep layer and the surface one, where the roots meet the mineral components.
Winemaking and profile
The parcel is harvested and fermented on its own skins in a Tava amphora. After fermentation, the wine goes through a submerged-cap post-maceration of about six weeks.
After being drawn off, it continues ageing for another 6 months in amphora and then 6 months in bottle. The result is a broad, persistent white, fresh yet structured, with a saline, Mediterranean finish.
