Vinoso

Vineyard and terroir

VINOSO comes from approximately 1 ha of south-west-facing vineyard at 200–300 m above sea level. The sedimentary soils contain marine fossils, pebbles and calcareous agglomerations. The 30-year-old vines are double-Guyot trained at 4,500 vines/ha, with an approximate yield of 60 q/ha.

Viticulture is biodynamically inspired. No herbicides or pesticides are used; fertilisation relies on biodynamic preparations, shredded pruning material, and green manure of grasses and legumes.

Grapes

Indigenous local grapes selected to evoke the traditional flavours of the territory.

Vinification

Manual harvest takes place in September. Fermentation with indigenous yeasts proceeds in stainless steel for 20 days at 15–20 °C.

Ageing

Thirty-six months in stainless steel in contact with the lees.

Technical data

Umbria IGT White. Certified organic and identified as vegan.

Tasting profile

Straw yellow. The complex aroma combines ripe fruit, tropical fruit and grape-skin notes. Dry, fresh and persistent on the palate, with natural softness, good structure and an enveloping texture. A lightly almond-toned finish completes the profile; ripe tropical fruit and iodine also characterize the wine.

Serving and pairing

Serve at 10–12 °C. Pair with appetisers, including fresh fish, subtly flavoured pasta dishes, roasted or boiled fish, and white meats.

Label / history

VINOSO grew from an effort to move beyond conventional winemaking standards while retaining respect for local tradition. Its indigenous grapes and prolonged lees contact are intended to express the area’s older flavour profile.