About this wine
A Toscana Bianco IGT named for the Roman Valerius Messalla, owner of the Villa delle Grotte, an ancient Roman domus discovered at San Giovanni in the gulf of Portoferraio where wine was already produced in Roman times. 100% Ansonica grapes undergo long maceration in Impruneta terracotta amphorae, with the must left in contact with skins for six months.
A friendly, young amphora white — livelier and less intense than Nesos, a good first step into skin-contact wines.
Sommelier's Note
"A lighter, more youthful sibling to Nesos — proof that amphora winemaking on Elba isn't a one-note trick."
Food Pairings
Its vivacious, varietal character suits vegetarian dishes, pasta, appetizers, and lean fish.
When to drink it
Casual dinners, vegetarian menus, wine-and-history tastings
Specs
- Grape Varieties
- Ansonica
- Style
- White
- Price Range
- €21-25 (approx. ¥3,400-4,000 at reference retail, converted from EU market price)
Terroir & Winemaking
100% Ansonica, macerated on skins for 6 months in Impruneta terracotta amphorae, Toscana Bianco IGT.
Frequently Asked Questions
- Who inspired the name Valerius?
- It honors the Roman Valerius Messalla, owner of the ancient Villa delle Grotte discovered at San Giovanni, Elba.
- How is Valerius made?
- 100% Ansonica grapes are macerated on their skins for six months in terracotta amphorae from Impruneta.
- What food pairs with Valerius?
- Vegetarian dishes, pasta, appetizers, and lean fish pair well with its lively, varietal character.
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