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Description
Vermentino
The Rocca di Frassinello project was inspired by a very simple idea – or should we say a very simple need: to replicate the model of excellence set in motion by the Castellare di Castellina winery in a new region. We set our sights on the central Maremma area, between Bolgheri and Scansano, where a sort of geological foot can be found, with the same characteristics as the Chianti and Montalcino terrains (of which this foot is in fact a kind of extension towards the sea). Land, therefore, similar to Tuscany’s most famous wine regions, but with one important difference: an average temperature 4 to 5 and even 6 °C higher, with grapes therefore characterised by the ability to ripen even three to four weeks earlier.
This area, so incredibly well suited for cultivating grapes is part of the Gavorrano and Roccastrada municipalities. It was precisely there that the first Italian-French joint venture project for the production of wine took shape. The agreement at the time between Castellare and Domaines Barons de Rothschild Lafite, i.e. the most famous signature of the wines of France and the world, previsie from the beginning to put together the experience of Castellare in the cultivation and winemaking of the main grape variety tuscan, Sangioveto, and Lafite on classic French vines, Cabernet, Merlot, Petit Verdot, Shiraz. It took two years to merge the five farms that make up the 500 hectares of Rocca di Frassinello, the hectares of vineyards planted are today about 90. This already extremely ambitious venture has been further enriched by marking and pairing the birth of the Rocca di Frassinello winery with one of the most prestigious names in the world of design and architecture: that of Renzo Piano. (nella foto a sinistra).
A Mediterranean variety that has found in the Tuscan Maremma a perfect terroir giving birth to excellent white wines. The harvest takes place in two different moments: a first selection is made during the end of August, when the grapes are not completely ripe, in order to keep a high level of acidity; the second, in early September, to obtain the best expression of the aromatic component characterized by notes of citrus and white pulp fruit.
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