About this wine
Vineyard and terroir
The Vermentino comes from the Meleto and San Piero vineyards. The vines were planted in 2010 at a density of 5,000 plants per hectare and are trained to Guyot. The soils are sandstone and alberese, and the stated yield is 70 quintals, equivalent to 7 tonnes, of grapes per hectare. San Piero is an open, well-ventilated area where Vermentino production is concentrated, while Meleto lies close to the castle in a warmer, more sheltered position.
Grapes
100% Vermentino.
Vinification
The grapes are loaded into the press and gently crushed. The must is chilled to approximately 0°C for 3–4 days to clarify it, after which the clear fraction is racked and fermentation begins at 11°C. The current shop description gives stainless-steel fermentation at a controlled temperature no higher than 17°C.
Ageing
Maturation takes place in stainless steel. The technical sheet gives 4–6 months, while the shop description gives approximately 4 months.
Tasting profile
Intense, brilliant straw yellow with greenish reflections. Floral and citrus aromas are joined by jasmine and white rose. The palate is supple, fresh and lightly savory, with good persistence and a mineral finish.
Serving and pairing
Serve at 10–12°C. Pair with fish, vegetable-based first courses and soft cheeses.
Label / history
Borgaio is conceived as a collection of approachable, immediately enjoyable wines for everyday drinking. Vermentino, traditionally associated with the Tuscan, Ligurian and Sardinian coasts, is presented here as a variety that produces aromatic, mineral wines in Meleto’s vineyards.
