TOMASSETTI, organic winery in the Marche region of Italy. Winery and vines are all rented. Want to get more older plots. ‘A bit gypsy-like’, they say.
VINEYARDS | 2019 20ha. 100% rented vines. 4ha by the winery. 0.5ha Vigna Mista (80 Trebbiano Abruzzese, 15% Vermentino, 5% mixed. Vines in Santisidoro which is a frazione of Corinaldo. Sandy, 80m. Near the Cesano river. Also 0.5ha of Verdicchio in Corinaldo which is 10km away from the winery.
MIETITORE | 2018 100% Trebbiano Toscano. 40 year old vines. Spalliera. Doublt guyot.. 11.5% alcohol. No oak. Pied di cuve. 7 days on skins. 2,800 bottles. Clay soils. Yellow fruit. Probably salty notes arise from soils derived from a lake left after the last glaciation here. Creamy vibrant fruit. Easy to ferment. Goes dry afyer 8-10 days. Verdicchio can take 3 weeks to ferment. 2,800 bottles.
CERCA NOME | 2014 Wet. | 2016 IGT Marche. Verdicchio from the winery vineyard. 12.5%. Fermented in cement tanks. Creamy, slightly wild, tropical but not estery. 2,000 bottles. Cool year here. Wet May. Heat only from late June. Coolish summer and coolish summer nights. (Bad for olives, two generations of the dreaded mosca). 2017 Very hot. Dry. | 2018 Humid but with very dry spells.
FRICO | Local name for ratatouille = everything goes into it. | 2018 11.5%. 2,600 bottles. Golden yellow. On skins until cap rises, rack, fermentation lees returned to tank to feed the yeast. Racked. All in cement. Cement. Moscato Bianco 25%, Malvasia Punt 3%, Verdicchio 15%, 80% Trebbiano. Savoury, refreshing, clear, focused and very enjoyable. VG.
RENUDO, MARCHE SANGIOVE | 2017 Old vines. 1960s. Mix of old budwood. Carbonic maceration 100%. Gravity. 100% WB. 18-20 days on skins (15 only in this years as hot). SO2 only after MLF. Red wine for the beach. Nice mix of bright soft crunchy fruit and tannin. 21hl. Serve at 15C. Can go well with fish. White wines here hard to match ith the fish in how it is prepred here: as add pomo al brodetto di Senegallia. (each town has its own brodo)
Brodo 6 or so versions according to which port. Fano, Sen (added vinegarsand Ancona (olives in), Fano (vongole added), San Benetto (green pepper), Civitta Nuovo (anothr). Senegalli (add aceto).
Each port also calles the same fish differently.
CORNO, Marche Rosso 70% Mon, 30% Sangio.13.5%. 12m cemente for Sangiov. Old oak 12m for teh Mont. Aged in oak, some 2nd fill and the rest older. no new oak. Concentrated and the oly wine thay have done with an int tone.
VINO DO TAVOLA | 1.5 litres Rosso: Merlot and Cab and odds and ends. Really noce chuky red with plenty of fruit. Crunchy. Sold in Emili Roma, good for pizza and fatty food.