This is a pre-arrival offering that is expected fall 2026
Our tasting impressions
We have been quietly adoring this wine for several years. Now it's time to share the love! This is a vintage that plays to the strengths of this wine. There is always dramatic briny, chalky, floral and citrus flavors. Now add in herbs and tons of minerals.
It's a crisp, delicious and fun white wine that you can contemplate as well (thank you Fiano). Seems like no matter what we are eating, this comes to mind but it sings with seafood.
The 2022 was served at the James Beard House last year and there are still people talking about it. Gianni says this wine is at its best 2-3 years from the vintage but, trust us, it's fine beyond that. Go ahead, try not to be smitten by Penteo Vermentino!
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 tanks on the noble lees for 3-4 months and released 2 months after bottling. 7,000 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
2025 featured a very good, and relatively stable growing season. It produced clean, healthy grapes with fine balance of acid and tannin. Fine conditions for reds and the whites have the potential for longer than usual aging.
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 growing and will soon reach 100,000 bottles annually from 13.5ha at an elevation of about 180m. The southwest-facing vines are trained in either the Guyot or Cordone Speronato system. All of the varieties are planted in at least 2 plots - each with a different soil composition - including some volcanic (YEAH!).
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 what varieties will perfom best. Their credo is to produce wines that fit seamlessly with the land, which is why they vinify the grapes from each plot separately prior to blending.
VDLT is the only U.S. source for current offerings Gianni's wonderful, singular wines.
