Our tasting impressions
This is a riveting, crisp and joyous white wine. The nose offers way more drama than expected. It’s like they packed a complete aroma kit into one wine. Brine, chalk, flowers and citrus fruits. The smidge of Fiano adds sophistication and lovely texture. Super wine and incredible value plus it works effortlessly with so many foods - particularly seafood.
About this wine
A blend of 85% Vermentino and 15% Fiano di Avellino planted at the Campo al Pino in 2005 in the Guyot vine system. This vineyard is only 8km from the Atlantic Ocean at an elevation of 130m sea and faces southwest. The soil is comprised of volcanic magma and sedimentary limestone. The grapes are manually harvested and vinifed separately. The process begins with a cryo-maceration for about 3-6 hours, followed by fermentation in stainless steel with the addition of selected yeasts at a controlled temperature of 16 °C. It's stored In steel containers on the noble lees for 3-4 months and released 2 months after bottling. 18,000 bottles made.
About the grape
Vermentino grows in much of the Mediteranean coastal regions and islands. It is most prevalent in Liguria, western Tuscany and Sardinia. Theories about it's origins are wide-ranging. It is incredibly easy to cultivate, highly resistant to disease and drought and early ripening - truly a farmer's delight.
Fiano is best known for the white wines produced in volcanic soil, in and around Campania. It is one of Southern Italy's most respected varieties.
About the vintage
The winter was cool and dry. A warm spring foreshadowed the searing heat of summer and there was no rain until late July. These conditions naturally led to an early harvest with small yields of very concentrated grapes.
Click here for information about this producer and other wines from them.
Gianni Moscardini's azienda in the village of Pomaia is in the northern Tuscan Maremma. This is the west coast, near Pisa. The Moscardini family has owned this land for 2 centuries but Gianni was the first to plant vines in its varied soils in 2008.
Production is 50,000 bottles annually from 13ha at an elevation of about 180m. The vines are trained in the Guyot system. They make DOC Montescudaio from grapes like Sangiovese, Cabernet Franc and Fiano. All of the varieties are planted in at least 2 plots - each with a different soil composition - including some volcanic.
Gianni is an agronimist and his wife Meri is a plant biologist at the National Council of Research in Pisa. Together, they have deeply studied the soils and terroir of their land to determine the best approach to plantings. Their credo is to produce wines that fit seamlessly with the land in which they are planted, which is why they vinify the grapes from each plot separately prior to blending.
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