San Ferdinando’s Vermentino comes from vines planted in 2010 at 300m above sea level.  This north-facing vineyard has sand in the first 20cm of soil, with compact grey clay below.  Freshness and drinkability, rather than concentration, are the objectives in the wine, so the number of bunches per plant and overall yields need to be just right, but not too low.  Similarly, bunch thinning and leaf plucking were not done, as they don’t correspond with the desired wine. Harvest took place in mid-September at yields of 8,000kg/ha (about 55hl/ha). 

In the cellar, the grapes were destemmed and pressed with maximum attention, protected with dried ice.  There were 6 hours of skin maceration in the press, before fermentation.  Fermentation took place spontaneously in stainless steel and the must was dry in 20-22 days.  The wine stayed on its lees in tank for 5-6 months. It is not fined, but gets a light filtration at bottling.  60mg/l total SO2.