About this wine
A Toscana IGT white made from 100% Vermentino, fermented in steel to preserve freshness. It shows a fine balance of acidity and minerality with a firm, structured sip that stands up well to seafood and white meat — a savory, non-fruity style of Vermentino typical of the Maremma coast.
A crisp, food-friendly white that's an easy introduction to coastal Tuscan whites.
Sommelier's Note
"This is Vermentino built for the table, not the photo — savory, mineral, and genuinely refreshing rather than fruit-forward."
Food Pairings
Excellent with grilled or fried seafood, white meat dishes, and Mediterranean vegetable preparations.
When to drink it
Seafood dinners, summer aperitivo, beach-house wine
Specs
- Grape Varieties
- Vermentino
- Style
- White
- Alcohol
- 12.5%
- Price Range
- €16-22 (reference conversion; JPY import pricing not confirmed)
Terroir & Winemaking
100% Vermentino, fermented and aged in stainless steel to preserve aromatic freshness.
Frequently Asked Questions
- What does this Vermentino taste like?
- A savory, mineral-driven style with balanced acidity rather than a heavily fruity profile.
- What food pairs best with it?
- Grilled or fried seafood, white meat, and Mediterranean vegetable dishes.
- Is it fermented in oak?
- No — it is fermented and aged entirely in stainless steel to keep it fresh and precise.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
チリエジョーロ
Ciliegiolo
RedCiliegiolo
Antonio Camillo's flagship Toscana IGT bottling and the wine that put him on the map as the leading modern champion of Ciliegiolo. Fruit is hand-harvested from vineyards in the Maremma interior, fermented with indigenous yeasts in concrete tanks, and bottled without heavy filtration so the variety's cherry-bright character stays intact. It has been singled out by Gambero Rosso as one of Tuscany's best value wines.
ヴィーニャ・ヴァレラーナ・アルタ
Vigna Vallerana Alta
RedCiliegiolo
Antonio Camillo's single-vineyard flagship, sourced from 60-year-old Ciliegiolo vines in the Vallerana Alta plot near Capalbio — the very parcel whose discovery in 2006 launched his own label. The grapes are hand-harvested, fermented in concrete with roughly 30 days of skin maceration, then aged for a year in large 20hl botti and 5hl tonneaux. It shows the depth and structure old vines can bring to a variety usually prized for its immediacy.
モレッリーノ・ディ・スカンサーノ
Morellino di Scansano
RedSangiovese
Antonio Camillo's DOCG entry, made from 100% Sangiovese (locally called Morellino) and aged around four months in concrete, which he favors over wood because it lets the wine "breathe" while preserving fresh fruit. Certified organic, it's an early-drinking style with bright, crunchy fruit rather than heavy tannin or oak. Some releases are labeled with the vineyard name Cotozzino, in the Comune di Campagnatico.
プロカニコ
Procanico
WhiteProcanico
A skin-contact ('orange') white made from 100% Procanico (a Trebbiano biotype), hand-harvested and fully destemmed, then fermented and macerated on the skins for about 15 days in concrete vats using wild indigenous yeasts. The extended skin contact gives it more texture and grip than a typical Tuscan white.
メディテラネオ
Mediterraneo
RedCiliegiolo · Grenache · Carignan
A Toscana IGT blend of 50% Ciliegiolo, 35% Grenache, and 15% Carignan grown in the coastal hills of the Maremma, aged around six months in concrete. It opens with an explosion of fresh fruit, spice, and menthol notes, and drinks as a juicy, herbal, dark-fruited red — a nod to the Mediterranean varieties that thrive alongside Ciliegiolo on Camillo's coastal sites.
トゥッティ・イ・ジョルニ・ロッソ
Tutti i Giorni Rosso
RedSangiovese · Ciliegiolo · Alicante
The name means 'every day' — Camillo's uncomplicated table red, blending Sangiovese, Ciliegiolo, and Alicante from vines aged 10 to 50 years. Grapes are hand-harvested and fermented in concrete with about 12 days of skin maceration. Often bottled in a convenient 1-liter format, it's designed for easy, frequent drinking rather than contemplation.