L’una Vermentino Toscana IGT

|L’una Vermentino Toscana IGT
L’una Vermentino Toscana IGT2017-06-28T20:59:20+00:00


Fresh and fruity, with pleasantness and character

L’Una is a Toscana Bianco a Indicazione Geografica Protetta white wine made with a careful selection of Vermentino (100%) grapes from our little vineyard in Scansano.

The soil is challenging, verging on the hostile to work and mainly clayey and stony, but the area’s climate is especially favourable and guarantees perfect grapes. The training system used is spurred cordon and the planting density is around 4,500 vines per hectare. Yields are deliberately kept very low, with vineyard work guaranteeing top quality raw materials. The grape harvest is all done strictly by hand and a first grape selection takes place in the vineyard.

Grape cultivation and winemaking follow organic processes, which ban the use of various substances. Organic farming, in fact, uses neither general chemical substances (fertilisers, weed killers, fungicides, insecticides and pesticides in general) nor Genetically Modified Organisms (GMOs). At Poggio La Luna our commitment is to making organic wine, offering consumers products which are as genuine as possible.

Elisabetta Tommasoni

L’una Vermentino Toscana IGT

Bright straw yellow. The bouquet is characterized by floral and fruity notes enriched with intriguing mineral nuances. When tasted very fresh and fruity, with pleasantness and character, with intense fruity notes among which the memories of green apple, melon and banana. It equipped with a good structure very inviting and never dull wine. persistent and consistent final with hints detected by smell.


Our wine

Denomination: Indicazione Geografica Protetta «Toscana»;
Production zone: Scansano (GR) – Maremma Toscana, Italy;
Number of bottles produced: 3,800;
Grape mix: Vermentino 100%;
Average vineyard altitude: 270 metres a.s.l.;

Yield per hectare: 70 q;
Planting density: 4,500;
Training system: Spurred Cordon;
Vinification: Collection and storage of grapes with dry ice. Pressing at low temperature in an inert atmosphere. Fermentation of the juice at a controlled temperature (max 16 ° C);

Malolactic fermentation: Not performed;
Ageing: Steel for six months with the fine lees;
Bottling: March following the harvest;
Serving temperature: 12° C;
Alcohol by volume: 13%;
Total sulphur dioxide: 61mg/l.