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About is a project promoting eco sustainable products and offering the opportunity for professionals to order products made by artisan producers. By consulting its pages, you can access all the information about our producers, how we can help you with you order, and the consolidation and shipping of your orders.


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Cantine Ramarro

Made in 


Location : Candia Colli Apuani, Tuscany


Products : Wine made with Vermentino, Merlot
Sangiovese, Canaiolo Nero, Ciliegiolo, Vermentino Rosso


Value : Handcrafted


Website :






Every wine producer, and even before grapes producer, makes dozens of choices to make his product, his wine, look alike as much as possible. Our passion for the countryside and love for the vineyarsd leads us to very specific choices and we do all that we have learned over time, so that the grapes have the correct characteristics to enter the cellar.


We do not use herbicides, a constant monitoring is carried out against excessive grassing, without becoming obsessive: the vineyard must in fact coexist with the local herbs and even take advantage of their presence. The treatments against the most dangerous diseases of the vine are reduced to a minimum, we keep the land under constant monitoring and fertilization is carried out only if it is indispensable, vine is a plant accustomed to looking for nutrients on its own, even at incredible distances. For seasonal pruning, which largely depends on plant health, we use techniques that are refined every year thanks to the knowledge of the land and the vigor of every corner of the vineyard.


The fermentation of the musts is started naturally: three days before the beginning of the harvest we collect a defined amount of white grapes, we press it and together with the skins we put it in a steel tank kept at a constant temperature, after a few hours the mass of juice and skins start natural fermentation, and the “mother” begins to take shape. After two or three days we have a “mother” in full fermentation: we will use it to trigger the fermentation of all our white and red grapes.


Equally important are the choices in the cellar: we have decided to work the wines with precise awareness and continuous attention to reduce to a minimum the interventions with sulphites, minimal oxygenation for whites, and keep temperature under control, a minimum number of cuts to let the yeasts work and a continuous control of the product to accompany it until bottling. We work to support the main characteristics of the wine until they are bottled.


The wine must represent its origin and never betray its vine, for this reason we love vermentino, a balanced wine, with notes of white flowers or some hints of fruits, never wild or with excessive notes.



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