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Pagus Camilla

Pagus Camilla

Pagus Camilla

Vermentino Bolgheri D.O.C.

Vermentino 100% (selection of Vermentino clones from Corsica)

 

The Ancient Romans used the word ‘Pagus’ to identify a rural area that was of special agricultural value. This is still true today of Pagus Camilla, part of the vineyard called Le Sondraie, which lies near a natural oasis of the same name. Here, alluvial sediments with elevated mineral content yield a ‘rare’ white wine with intense citrus and herbal aromas, delightfully reminiscent of Mediterranean fragrances, enhanced by the proximity of the sea.

Climate Trend

 

The 2018 harvest at Poggio al Tesoro began on August 27th and ended on October 3rd. A very rainy spring caused some concern for both the health and quality of the grapes. However, summer brought about important changes in the vineyards, with the constant presence of sun and wind. Thanks to agricultural actions to aid the aeration of the grapes (defoliation, rearranging the bunches, pinching out new shoots, thinning), we managed to obtain good quality grapes, even in a season like 2018 which was marked by frequent spring rainfall. During the last part of the harvest, when all the Cabernet Franc and Sauvignon grapes were still in the vineyards, temperatures dropped drastically, especially at night, and were accompanied by cool winds like the “Tramontana” and “Grecale”. This kept the grapes dry and preserved them from being attacked by botrytis and various moulds. The Vermentino harvest took place at night to collect cooler bunches and avoid oxidation.

grape varieties

grape varieties

Vermentino 100% (selection of Vermentino clones from Corsica)

soil characteristic

vineyard location

Le Sondraie vineyard, near Fossa Camilla creak

Bottle

capacities

750 ml • 1,5 L

vinification

Soft pressing of previously cooled grapes, whilst the start of fermentation is characterized by maceration on the skins at a controlled temperature. Only after this phase the must is separated and fermented in stainless steel (70%) and terracotta amphorae (30%) at low temperatures.

ageing

In stainless steel and terracotta amphorae on fine lees with battonage until June of the following year, followed by a few months of bottle ageing

Honors and Awards