Vermentino Anfora Gabriele Mazzeschi


First courses based on fish, shellfish, vegetables and white meats, excellent with raw fish
100% Vermentino
3 years
intense fruity, fruits finished with notes that tend to be mineral.
fresh and sapid
12 degree
Horizontally, in the dark and without temperature changes

Availability: 5 in stock (can be backordered)

Vermentino Anfora Gabriele Mazzeschi :

The experimentation of wines produced in amphora continues. So after the red brother, “Anfora” white wine is born from 100% Vermentino grapes. The wine is the result of a long maceration with the skins.

About the producer, Gabriele Mazzeschi :

Over 100 hectares of land divided into vineyards, olive groves, arable land and centuries-old oak forestsmake up the perfect ecosystem of Le Capanne Farm.

The land is located in Val di Chio, in the countryside of the green Castiglion Fiorentino, a town of Etruscan origin between Arezzo and Cortona, in the heart of Tuscany.

The property, handed down for several generations, is now run by Gabriele Mazzeschi, who, after graduating in Agricultural Science and Technology in 2012, decided to combine his studies with his family experience, carrying on the production of wine, oil and cereals.

The farm, consisting of land and old farmhouses, uses organic and biodynamic cultivation techniques, no pesticide treatment and chemical fertilization of synthesis is carried out, thus ensuring environmental sustainability.

The farm Gabriele Mazzeschi, has eight hectares of cultivated vineyards to Sangiovese, Syrah, Trebbiano and Malvasia with a small amount of Cabernet Sauvignon and Canaiolo.

The grain is terroir. The vine absorbs everything from the soil: for this reason the plants are treated only with mine sulphur and copper water.

Five hectares of spurred cordon vines, a form of vine training with a low yield per plant, guarantee the high quality of production.

Sangiovese, Syrah, Trebbiano and Malvasia are the qualities produced by Gabriele Mazzeschi, enriched by a small part of Cabernet Sauvignon and Canaiolo.

After a soft pressing of the grapes, the alcoholic fermentation begins spontaneously in the barrels, thanks to the natural yeasts, and then continues with the malolactic fermentation.

In the cellar continues the natural “way” of production, using wooden and cement barrels to perform a perfect maturation of the wine.

Here are finally ready two red wines, a white and the typical vin santo, all from organic farming.

Weight1.5 kg


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