Belguardo (Mazzei)
Maremma Toscana Vermentino Superiore "V" 2023
| Denomination | DOC Maremma Toscana Vermentino Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Vermentino |
| Aging | Partially aged in amphora for 9 months in contact with the skins; partially aged in stainless steel on fine lees with weekly bâtonnage. |
- Origin: Montebottigli (Grosseto), near the Tyrrhenian Sea, on sandy soils of marine origin
- Aromatic profile: notes of white peach, citrus fruits, white flowers and typical Mediterranean herbs
- Taste: dry, medium-bodied, with lively acidity and pronounced mineral savouriness
- Vinification: aged in amphora and steel, skin maceration and weekly bâtonnage
- Pairings: ideal with shellfish, delicate fish, porcini mushroom risotto, white meats and vegetables
Description
What kind of wine it is
Maremma Toscana Vermentino Superiore V di Belguardo is an elegant still white wine that embodies the authentic essence of the Tyrrhenian coast. Made from Vermentino grapes, it displays a bright straw yellow colour. On the nose, it releases an intense bouquet of white peach, citrus fruits and flowers, enriched by delicate notes of Mediterranean herbs. On the palate, it reveals an enveloping and energetic structure, balanced by lively freshness and a distinct mineral savouriness. The finish is long and persistent, making it ideal to accompany vegetarian dishes, shellfish and porcini mushroom risottos.
Where it comes from
The grapes are grown in the Montebottigli area, a short distance from the coast, where the rows benefit from the mild and breezy climate of the Maremma. Nestled on hills overlooking the sea, the vineyards enjoy excellent south and south-west exposure. The soils, characterised by loose, sandy earth rich in sandstone and marine sediments, give the wine its profound mineral character. The moderate altitude and constant influence of sea breezes help define a dynamic, fresh flavour profile with a pronounced savoury character.
How it is produced
After a careful manual harvest, the vinification follows different paths: part of the grapes undergoes fermentation in amphora with skin contact, while the remaining portion ferments in steel. Maturation on fine lees is accompanied by weekly bâtonnage, a technique that enhances the aromatic complexity of the Vermentino. Produced according to the principles of organic and sustainable agriculture, this wine is also perfectly suited to those following a vegan diet.
History and Curiosities
Founded in 1997 a short distance from the Tyrrhenian Sea, the Belguardo estate of Mazzei embodies the spirit of the Maremma. The Vermentino Superiore “V” 2023 was born from research into Corsican clones aimed at revealing its pure Tyrrhenian character. Under the guidance of Gionata Pulignani, partial fermentation in amphora on the skins enhances its savouriness and structure. The excellence of these hand-harvested grapes is confirmed by 94 points from Robert Parker, ensuring a memorable tasting experience.
Awards
-
2023
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
3One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 years
- Start up year: 1997
- Oenologist: Gionata Pulignani
- Bottles produced: 250.000
- Hectares: 34
| Name | Belguardo Maremma Toscana Vermentino Superiore V 2023 |
|---|---|
| Type | White green still |
| Denomination | Maremma Toscana DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Vermentino |
| Country | Italy |
| Region | Tuscany |
| Vendor | Belguardo (Mazzei) |
| Story | History and Curiosities Founded in 1997 a short distance from the Tyrrhenian Sea, the Belguardo estate of Mazzei embodies the spirit of the Maremma. The Vermentino Superiore "V" 2023 was born from research into Corsican clones aimed at revealing its pure Tyrrhenian character. Under the guidance of Gionata Pulignani, partial fermentation in amphora on the skins enhances its savouriness and structure. The excellence of these hand-harvested grapes is confirmed by 94 points from Robert Parker, ensuring a memorable tasting experience. |
| Origin | Località Montebottigli, municipality of Grosseto, near the Tyrrhenian coast |
| Climate | Mild and breezy climate of the Maremma, influenced by its proximity to the sea |
| Soil composition | Loose and sandy with a prevalence of sandstone, rich in marine sediments |
| Cultivation system | Guyot |
| Plants per hectare | 6600 |
| Harvest | 13 September |
| Fermentation | 9 months |
| Production technique | Partial fermentation in amphora on the skins (maceration) and in steel; ageing sur lie in steel with weekly bâtonnage |
| Wine making | 20% fermented in amphora on the skins for 9 months; 30% fermented in stainless steel on the skins for 9 months; 50% aged in stainless steel on fine lees with weekly bâtonnage. |
| Aging | Partially aged in amphora for 9 months in contact with the skins; partially aged in stainless steel on fine lees with weekly bâtonnage. |
| Allergens | Contains sulphites |