San Marzano Timo Vermentino (6-bottle case)

n 1962, 19 vine growers from San Marzano whose families had farmed the land for generations, combined their efforts to establish 'Cantine San Marzano'. Through the decades this cooperative has grown significantly, attracting over 1,200 top-quality vine growers. Using modern and technologically advanced vinification techniques they produce elegant wines that pay homage to the ancient Apulian wine traditions. The fusion of time honoured tradition, passion and contemporary techniques, enables this winery to produce wines with distinctive varietal and regional characteristics while reflecting the local terroir. In 2022, San Marzano was awarded the ‘Cooperative Winery of the Year Award’ by Gambero Rosso.

The vines are grown in Brindisi, Salento in Puglia at an elevation of approximately 100 metres above sea-level. The warm climate is tempered by the proximity to the sea and the influence of the strong oceanic winds. The wine takes its name ‘Timo’ from the thyme bushes that grow along the rocky shoreline of the Ionian Sea, whose scent fills the air with herbal fragrance of the Mediterranean garrigue known locally as maquis. The vines are planted at a density of 5,000 vines per hectare and are double Guyot trained, which encourages the best expression of the Vermentino variety as the leaves protect the grapes from the high temperatures, allowing them to retain balancing acidity. An integrated protection system has been implemented which monitors the atmospheric conditions and uses targeted copper and sulphur treatments. The vines are grown in shallow, medium textured sandy soils, with soil management techniques of cover crops and green manure being used.

The grapes were destemmed and underwent several hours of skin contact at low temperatures to extract the delicate floral aromas. Gentle pressing then obtained the must which was fermented in stainless steel tanks with selected yeast for between 13 to 15 days at controlled temperatures of 15°C. The wine was aged in stainless steel for five months, to retain the purity of fruit and preserve the varietal profile.