# Cassero Vermentino (2019)

- **Producer:** MonteRosola
- **Colour:** white
- **Type:** still
- **Grapes:** Vermentino
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €15
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–12 °C
- **Aromas & flavours:** grapefruit, white peach, pear, blossom, biscuit, wet stones

## About this wine

The MonteRosola Cassero Vermentino 2019 is an Italian white wine from Tuscany, made from 100% Vermentino grapes and classified as IGP Toscana Bianco. The estate, MonteRosola, is situated in the hills near Volterra and boasts a history of wine and olive oil production spanning six centuries. Acquired in 2013, the current owners have committed the property to organic farming, focusing on minimal intervention to express the unique terroir. The wine's name, 'Cassero', is inspired by the oldest section of the Medici Fortress in Volterra, connecting it to the region's historical significance. The 2019 vintage is recognized for its sophisticated character, demonstrating the potential of Vermentino grown in this Tuscan setting.

## Interesting facts

- The wine's name, 'Cassero', refers to the oldest part of the Medici Fortress in Volterra.
- MonteRosola estate has a history of wine and olive oil production dating back approximately 600 years.
- The winery is a modern, gravity-fed facility, largely underground and built with sustainability in mind.
- The owners converted the entire estate to organic farming after acquiring it in 2013.

## Food pairing

The wine's freshness and minerality complement delicate seafood and fish, while its medium body can stand up to slightly richer preparations. Acidity cuts through the richness of butter-based sauces, and subtle fruit notes can bridge with herbal or citrus elements in dishes.

## Wine making process

The winemaking process for Cassero Vermentino begins with meticulous hand-harvesting and strict sorting of grapes. The fruit is pressed under protective gas, and the must is cooled before fermentation in temperature-controlled concrete vats. Natural yeasts found on the grape skins are utilized, with a portion of the fermentation initiated using grape skins. Following fermentation, the wine undergoes aging 'sur lie' in concrete vats. The winery itself is a modern, gravity-fed, and largely underground facility designed with sustainability in mind, incorporating solar and geothermal energy.