Appellation: Vermentino Bolgheri D.O.C.
Grape varieties: Vermentino 100% (selection of Vermentino
clones from Corsica)
The territory: Bolgheri
Vineyard location: Le Sondraie vineyard, near Fossa Camilla
creak.
Altitudine: 25 metres (82 feet) a.s.l.
Exposure: West
Soil characteristics: Deep, with sand, gravel and clay
Training system: Guyot
Age of vines: 13 years
Density of vineyards: 7,936 vines/Ha (3,211 vines acre)
Yield: 58 hl/Ha (22.5 hl/ac)
Vinification and ageing
Vinification: Soft pressing of previously cooled grapes, whilst the
start of fermentation is characterized by maceration on the skins
at a controlled temperature. Only after this phase is the must
separated and fermented in stainless steel at low temperatures.
Fermentation temperature: 14°C (57.2°F)
Duration of fermentation: 25 days
Ageing: Stainless steel on fine lees with battonage until June of
the following year, followed by a few months of bottle ageing.
Analytical data
Alcohol content: 14.50% Vol
Total acidity: 5.75 g/l
Residual sugars: 2.5 g/l
Dry extract: 20.5 g/l
Free SO2: 30 mg/l
Total SO2: 90 mg/l
pH: 3.2
Vintage characteristics
The weather in Bolgheri during 2017 reflected the global change in the
environment. During winter the weather was good, with very little rain
and slightly lower than usual average temperatures that helped to
combat insect infestations that can damage the vines. Spring was
marked by early bud burst, while the frosts that hit various Italian
regions did not adversely affect the vegetation. The summer picked up
on the trend in spring, with sunny days and constant breezes. Early July
was marked by relatively elevated humidity for the coastal area. The
first significant rainfall occurred in mid-September, followed again by
warm, bright days. The prolonged drought helped us combat both
fungal and parasitic diseases. Irrigation management was more
complex, coordinated with the help of mini weather stations equipped
with sensors capable of detecting soil moisture and the release of
vapour. But as always, human observation was invaluable: visual and
manual monitoring of swelling in the leaves and grapes prompted
timely interventions with exactly the right amount of water, enabling
us to keep the grapes fresh and well-toned, and the leaf canopy actively
engaged in photosynthesis.
Tasting notes
Tuscany is a land of vigorous, powerful and sometimes imposing red
wines. Pagus Camilla will surprise you with its bluster of fresh aromas
and sea breeze, and fragrances that, caressing the fruit, also recall the
Mediterranean scrub, meadow flowers and spices, in a continuous
spiral of change and rediscovery. The palate is warm and full, with
imposing acidity gradually building up to create a succulent and
satisfying mouthfeel. Complexity and richness will increase as the wine
ages, making it new and unpredictable for many years to come.
Food pairings
Pagus Camilla is the ideal accompaniment to both sea and lake fish, and
is excellent with raw fish dishes, Livorno-style mullet, Lake Garda
sardines and various refined tempura specialties. It pairs perfectly at
the end of a meal with Doppia Panna soft cheeses and Tuscan Pecorino.
The Chef at Villa Della Torre Allegrini recommends pairing it with a
risotto of creamed leeks, lime-infused olive oil and green pepper.