The Ansonica della Maremma di Cantina dei Vignaioli di Scansano is a pure Ansonica from a single fifteen-year-old vineyard at 90 meters above sea level, with sandy and loamy soils. The grapes, harvested at regular ripeness, are kept for 7-8 days in a ventilated cell at a temperature of 10°C. Half of these are destemmed and the fermentation starts with the skins, while the other half goes into a closed press with an atmosphere saturated with carbon dioxide, where it macerates for about 12 hours. This is followed by low-pressure pressing to extract only the flower must, which is then allowed to settle for 72 hours in a tank, at a controlled temperature of 5-7°C. Once clear, the mass starts fermentation with the help of specially selected yeasts. The two fermentations proceed slowly, at a temperature of 15°C, and after a week they are combined and the process continues for another 2 weeks. Maturation takes place in steel (the first 3 months with the fine lees), then in the bottle starting from the following May.

ANSONICA VIGNAIOLI DI SCANSANO: TASTING

The extrapolated wine NAME PLACEHOLDER from Cantina dei Vignaioli di Scansano has an intense straw color with golden reflections. It smells of citrus, Mediterranean scrub, and broom; on the palate, it is fresh and salty, with hints of fruit and herbs. Excellent with spaghetti AOP, shrimp, and basil.