Terre Apuane

(Toscana, Italy)

Found in a most unique environment, surrounded by the peaks of the Apuan Alps that stretch some 2000 meters above sea level, overlooking the Tyrrhenian Sea, you’ll find the small town of Carrara where, with their 2011 vintage, Terre Apuane was born. In the past the area was known for its pure white marble but they are proving there are other treasures to be had, namely their Sangiovese, Vermentino Nero and Massaretta/Barsaglina varietals which are planted in two vineyards: La Perla which was recently planted, and Forma Alta which dates back to Roman times. Their cellar is located in the commune of Fosdinovo and over 75% buried within the hillside, keeping their wines in a naturally stable state as they are being made and aged. At 700 meters above sea level everything that is viticulture becomes something of a heroic feat, everything is done manually due to the rugged terrain, each plant is reared carefully, and the land is worked with minimal treatments in order to return the precious land to its most pristine state.

www.terreapuane.it/en/


Costa Toscana, Vermentino, "Perle Nuvole"

100% Vermentino

Hand-harvested from 9 year-old vines, planted on clay soils, from the La Perla vineyards. After soft pressing the fermentation takes place in their temperature controlled Fosdinovo cellar for two weeks followed by aging in cement tanks for six months.

 

Costa Toscana Rosso, "Formarossa"

80% Sangiovese, 20% Massaretta

From vineyards around 60 years-old from Forma Alta and La Perla in Bonascola, Carrara. Hand-harvested and brought ot the cellar in the town of Fosdinovo 700 meters above sea level where the grapes are in natural temperature control where fermentation can start naturally with ambient yeasts, in cement tanks, and a then aged for one year.

 

Costa Toscana, Vermentino Nero

100% Vermentino Nero

Hand-harvested from 60 year-old vineyards from Forma Alta, Bonascola, Carrara and planted on grainy siliceous soils. In the cellar in Fosdinovo, the temperature is kept constant for fermentation in cement tanks followed by aging for one year in cement.