The Vermentino Nero grape, exclusive grape from the Apuan area, was abandoned by the improvised wine makers of the after-war-period, but always remembered by their fathers and grandfathers.
My fathers told me about it, and I did not listen.
In 1987 my friend Fucigna asked me to produce the Vermentino Nero in purity.
But I, skeptical, became curious and due to the promise I produced it really in 1989.
This way Vermentino Nero is born. I started travelling to find possible synonymous that do not exist; I started studying about making of red wines in soil of whites, about long-living wines in area of fast wines. And the continue contradiction of a culture who wants to mix together the grape in the vineyard and in the winecellar. Avantguard of new ideas.
Today, after having selected some biotypes in the farm, I start to harvest the fruits in the vineyard.
The wine making of Vermentino is easy: perfect grape, low yield per hectar, maximum of concentration, long steeping with the peels, long staying in kegs, continue control of taste, bottling, refinement in bottle.
Nearly academic. But that's the way it is.
A simple method, precisely for a long-living product, almost 13 years (at September 2003 I opened a bottle from 1990) with a bouquet of undergrowth, colour... black, warm taste, full, smooth.
In short: a wine makes you eat and drink with the same glass.
Our fantasy is always at work.
This way, from an original recipe of our enteprise, born “Pandivino”.
Principal ingredient is the “Luci del Tramonto” wine.
A simply fantastic cake, perfect with “Luci del Tramonto” wine.
Azienda Agricola Podere Scurtarola di Lorieri Pierpaolo Via dell'uva, 3 - 54100 Massa - MS - Tel e Fax: 0039 0585 831560 - info@scurtarola.com