The generous Tuscan sun meets the salty winds of the Tyrrhenian Sea in this full bodied white, grown a quick 20 minute drive from the shore on some particularly rocky soils in Maremma. Vermentino, that sea faring grape that permeates the vineyards of this quarter of the Mediterranean, plays the largest part. Small helpings of Trebbiano and Malvasia add their weight and fruity charm to the wine, and winemaker Sandro Ruffo tries to stay largely out of the way with gentle pressing, no yeast additions, and gentle handling throughout. Stainless steel tanks are the only item that sets his technique apart from winemaking methods of a hundred years ago. The result is a charming, inexpensive white with a pleasantly creamy texture and gobs of fruit. On the nose, the wine starts with tangerine, salted apricot, jasmine and a hint of butterscotch. The palate offers more ripe peach and tangerine and mango fruit with a note of citric acidity that carries all the way through to the finish. Simple, unctuous, and deliciously easy to drink, this wine will find a home with Marcella Hazan’s “Chicken with Two Lemons” recipe, or an afternoon on the deck with vegetables on the barbecue.
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