Vermentino in single–variety, the Sarzana area, Badia district.
Ponte di Toi, with the name of the locality where vineyards are placed, is a pleasant, intriguing wine, at the nose an intense and multifaceted wine with its typical Mediterranean notes.
Very dynamic and personal is Ponte di Toi, scrappy, with a good structure and a decise minerality.
How is it prepared?
The harvested grapes is destemmed, then placed in the same vat of the pied de cuve, fermentation starts spontaneously within a few hours and lasts at least five days. Subsequently, after drawing off, all the juice is recovered. Wine works in total freedom until January. In the first waning moon the first big lees are removed, and wine continues to remain on its lees on the bottom of the vat expressing its full potential in the sensory characteristics until the end of March, at which time the actual transfer happens. All that remains is to wait for the arrival of the warm June, when wine is ready to go in the bottle without any chemical treatment nor clarification nor filtration.
