Ansonica Costa dell’Argentario Doc

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The Ansonica Costa dell'Argentario is a white table wine produced in hilly and insular areas in the southern part of the province of Grosseto. From archaeological findings it was discovered that viticulture was one of the principle activities of Grosseto and of the insular areas of the province. Interesting documentations on viticulture and the wine produced in this area date back to 1400, when this cultivation of vines in the Maremma area took place, as an answer to the demand made in that period. News on the wines of Porto d'Ercole (in the Argentario area) are testified through the words of Sante Lancerio, a bottler of the time who said that no other wine could beat the Ansonica Costa dell'Argentario.

How it is consumed

The Ansonica Costa dell'Argentario is well accompanied by sea food, in particular molluscs, crustaceans, anchovy cakes and mullets cooked in Livorno style. IT is also served with black rice, rice soup, and panzanella bread. It is served in flared chalices at a temperature of 8-10°C.

How it is conserved

The Ansonica Costa dell'Argentario does not follow any rigid preservation rules: it is enough to keep the wine in the dark, at a constant temperature of 10 to 15°C. To avoid that the cork becomes too dry, the humidity must be around 70-75%. The bottles must be conserved horizontally on wooden shelves

How it is produced

The first process consist of the extraction of the juice from the grapes, so that only the liquid part is fermented and not the skin. For this reason, to avoid that the raw material deteriorates, pressing is not always carried out; often the pressing phase takes place on whole grapes to separate the must from the skin and from other solid parts, therefore reducing to a minimum the laceration of the same skin. After pressing the suspended particles and lees are eliminated, then the sulphite process takes place with sulphite anhydride and the fermentation, which must not exceed 20°C. At the end the drawing of the wine with decantation takes place which makes limpid the wine. After decantation the product is ready to be bottled.

Product report