On terraces walled two thousand years ago on the Candia hills, the Vernero family has made wine from exclusively estate grapes and native yeasts for over one hundred and fifty years. Five wines from indigenous varieties found nowhere else — Massaretta, Vermentino Bianco and Nero, Gocce di Pietra, and a Metodo Classico sparkling red — each an expression of a viticultural tradition that time has only deepened. 150 years. Native yeasts. Indigenous varieties. Available through UniqueWines.
Only estate grapes; only native yeasts; fully indigenous process
Sandstone and clay; ancient terraces (walls 2,000 years old); pine woods, heather, juniper, myrtle landscape
For over one hundred and fifty years the Vernero family has produced wine from the vineyards of the Candia hills — at the borders between Tuscany and Liguria, in a landscape full of pine woods, heathers, junipers, and myrtle, where vineyards lie between terraces backed by walls made as far back as two thousand years ago from todic turf. The vine grown here sinks its roots between layers of sandstone and clay, extracting in addition to water a large amount of minerals, which are then translated into wines of intense flavours and unique bouquets.
The estate vinifies only the grapes that grow in its own vineyards, using only native yeasts and its own exclusive methods. Their concept of wine made naturally lies in a full indigenous process — from the grape varieties chosen to the fermentation agents used to the ageing vessels selected. Over one hundred and fifty years of meticulous observance of winemaking processes have refined this philosophy into something quietly exceptional.
MASSARETTA is the estate's red blend from the original biotype of the Massa hills — a combination of Massaretta 20%, Buonamico 20%, Ciliegiolo 20%, and Sangiovese 40%, fermented in skins for at least ten days with some refills and completing fermentation for a few months in oak barrels. Ruby red full, dense, and vivid, its intense scent reminds of wet fresh grass, wisteria purple, and ripe blackberry with a very light shade of powder. Agile and slender on the palate, ideal to drink young and cool, it goes well with meat tortelli, pasta alla boscaiola, marinated cod, beans, and cacciatora dishes.
GOCCE DI PIETRA is the estate's white from the indigenous grapes indicated in the bulletin of the Comizio Agrario of Massa since 1874 — Vermentino 75%, Trebbiano 10%, Albarola 10%, and Malvasia 5% — through light pressing, long fermentation in its own yeasts, six months of ageing in oak barrels, and a further ageing in bottle for three months. Can be kept for three years from harvest; ideal with vegetable soups, pesto pasta, white meat, fresh cheeses, and raw fish.
VERMENTINO BIANCO is the estate's single-variety white — through light pressing, long fermentation in native yeasts, and six months of ageing in oak barrels with three years of refermentation in bottle, producing a Brut Metodo Classico of originality and fascination. VERMENTINO NERO is the indigenous red grape in purity — ruby red crystalline with consistent body, intense and persistent with ample fruitiness of marasca, blackberry, and blueberry, with floral broom notes and pleasant roasting of coffee with memory of vanilla berries. Classico in vinification, it can be stored at least four years from harvest. ROSSO BRUT METODO CLASSICO 36 MESI completes the range as the estate's sparkling red. Available through UniqueWines.
