Tenuta Campo di Sasso (Biserno)
Occhione 2024
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Vermentino |
| Aging | 30 days of maturing on fine lees with daily bâtonnage preceding the composition of the final blend, then aged for a further 2 months. |
Description
Pleasant and recognisably elegant, the Occhione is the only white wine from the estate. As rare as the faunal species that nests in the dunes and sands of Marina di Bibbona, it is a wine with Mediterranean charm, endowed with finesse and lightness but equally deep in the sip and persistent. Produced in small quantities, it displays a certain stylistic and gustatory a nity with the area's memorable red wines thanks to its moderate concentration and richness.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Hectares: 56
The terroir is predominantly sandy, and the microclimate is influenced by proximi- ty to the Tyrrhenian Sea: at Campo di Sasso, sea breezes blow constantly, reducing humidity and softening the hot summer temperatures in the vineyard, resulting in perfect grape ripening. In addition to Syrah—a historic variety for Campo di Sasso—Merlot, Sangiovese, and Petit Verdot are grown for red wines, and Vermentino for white wines.
The wines of Campo di Sasso express the territory with elegance and immediacy. Read more
| Name | Campo di Sasso Occhione 2024 |
|---|---|
| Type | White green still |
| Denomination | Toscana IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Vermentino |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tenuta Campo di Sasso (Biserno) |
| Soil composition | Medium-textured soils with a mixture of sand and pebbles. |
| Cultivation system | The planting system is spurred cordon and Guyot. |
| Plants per hectare | 6500 |
| Harvest | The Vermentino harvest began in the first week of September. It is carried out in the early hours of the morning, the cooler ones, strictly by hand in order to make an initial selection of the grapes directly in the vineyard. |
| Fermentation temperature | 16 °C (maximum) |
| Wine making | The freshly harvested grapes are transported to the cold store and brought to a temperature of 8 0°C. Following selection on a sorting belt, the grapes are pressed to obtain the best must. The must ferments in steel tanks at a controlled temperature, which is gradually increased towards the end of the process to a maximum of 16 °C to preserve the freshness of the aromas. |
| Aging | 30 days of maturing on fine lees with daily bâtonnage preceding the composition of the final blend, then aged for a further 2 months. |
| Total acidity | 5.6 gr/L |
| PH | 3.15 |
| Allergens | Contains sulphites |