Name: 'Poggi Alti' Liguria di Levante Igt
Brand: Santa Caterina
Price: 25.5 EUR
Availability: InStock

Deep golden yellow. Peach, herbs, graphite and brackish notes. Decisive, warm and savory.

For the production of Poggi Alti, the Vermentino grapes after being destemmed are left to macerate in contact with the skins in steel vats for 8-15 days, a distinctive feature of this orange wine.

Per la produzione del Poggi Alti, l'uva Vermentino dopo essere stata diraspata viene lasciata macerare a contatto con le bucce in tini d'acciaio per 8-15 giorni, caratteristica peculiare di questo vino orange.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>undefined
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Liguria di Levante Igt

Vermentino

Pietra

Santa Caterina

Val di Magra

Liguria

Cinque Terre e Val di Magra

Vigneti collina Santa Caterina

Italia

Deep golden yellow. Mediterranean herbs, apricot. Firm, savory, tannic, intense, marine.

The name LM means long maceration, the main characteristic of this orange wine. Vermentino grapes after destemming are left to macerate in grés jars in contact with the skins for several months, until the spring following the harvest. Aging until late summer ends the production process.

<label>Soil:</label>Clayey of alluvial origin with a red color
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>0.80 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Destemming and spontaneous fermentation in stoneware jars with repeated punching down. Maceration and maturation on skins in the same stoneware jars until late spring following harvest. Separation of wine from lees and skins and further aging in the same stoneware jars until late summer.
<label>Sulfur dioxide:</label>na

Bright ruby black. Peat, hydrocarbons, tobacco, red fruit notes. Sweet, fruity, balsamic, intense tannin, slate.

To produce "Vino da Uve Appassite," Canaiolo grapes are dried, an unusual procedure for this grape variety. The name is thought to derive from the Latin Dies Caniculares, the days between late July and mid-August, because at this time the grapes change color. It is also hypothesized that Canaiolo derives from the dog rose, a fragrance present in many wines made conquest the grape. Canaiolo was already known and documented in the 1300s and widely used in the following centuries. After phylloxera because of its difficult adaptability to American grafting, it was left to grow freely around trees. It grows upright in vineyards but is very delicate and sensitive, very susceptible to viruses and spiders that easily populate the leaves.

To produce "Vino da Uve Appassite," Canaiolo grapes are dried, an unusual procedure for this grape variety. The name is thought to derive from the Latin Dies Caniculares, the days between late July and mid-August, because at this time the grapes change color. It is also hypothesized that Canaiolo derives from the dog rose, a fragrance found in many wines made conquest the grape.

<label>Soil:</label>Gravelly
<label>Average vineyard age:</label>18 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Natural withering in crates for one month. Spontaneous fermentation in steel for about 15 days. Aging in steel for about 2 years.
<label>Sulfur dioxide:</label>na

Vino da Uve Appassite

Canaiolo Nero

Acciaio

Vigneto podere Ghiaretolo

Litorale di Sarzana

Intense straw yellow. Ripe fruits and medicinal herbs. Deep, full, smooth.

Albarola is also called Bianchetta Genovese, but according to some it is a different variety. Returning to be more widely planted throughout the region after postphylloxera replanting, it is grown in cool, well-exposed areas and grows best on "tarsus," a friable, dry, rocky soil. It is a pale green grape with round, slightly translucent berries and leaves without serrations. Although the skin is thin, it is very resistant to sea winds, but it is very sensitive to moisture and not very resistant to fungi.

Albarola is also called Bianchetta Genovese, but according to some it is a different variety. Returning to be more widespread throughout the region after postphylloxera replanting, it is grown in cool, well-exposed areas and grows best on "tarsus," a friable, dry, rocky soil.

<label>Soil:</label>Clayey of alluvial origin with a red color
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>0.25 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel, on the skins (macerative), with repeated punching down and wetting of the cap, for 8-15 days, depending on the vintage. Aging for at least one year in stoneware jars.
<label>Sulfur dioxide:</label>na

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