Vermentino "Hastalis" Begnardi

Hastalis wine is named after a prehistoric shark, Cosmopolitodus hastalis. The decision to name the wine after it was inspired by the discovery of a tooth of this ancient predator during excavations and soil preparation. The vineyard is located on a hilly site at an altitude of 170 metres, on a loamy-clayey soil with some limestone. The vines are trained using the Guyot system, with a density of 5,000 vines per hectare. The yield per vine is 2 kg, which guarantees a yield of 100 quintals per hectare. The grapes are harvested by hand during the cooler hours of the morning; once in the cellar, they are destemmed and gently crushed. The skinned must is macerated at low temperatures for 24 hours to allow the heavier particles to settle and clarify. Fermentation takes place in stainless steel vats at a constant temperature of 18/20°C. After fermentation, the wine matures on the fine lees for 5 months in steel tanks, with periodic battonage: a technique that allows the fine lees that have settled to the bottom to be re-suspended, thus facilitating the release of the substances they contain, such as mannoproteins. This gives the wine greater softness, structure and olfactory complexity. The straw-yellow colour of Hastalis, with greenish reflections, anticipates a fragrant bouquet of white-fleshed fruit, with dominant notes of apple and peach, accompanied by hints of white flowers, such as delicate orange blossom. A fresh, easy-drinking wine, well-balanced, with a fruity entry and an acid shoulder that invites you to drink it again.