October 28, 2025 (Italy) — We are happy to showcase San Bruzio Vermentino Superiore Maremma Toscana DOC 2023, the new label by Cantina Vignaioli Morellino di Scansano.
Whatever its origin, Vermentino is certainly a grape that in recent years has enjoyed considerable success. Drought- and heat-resistant, Vermentino is becoming the white grape of choice for winemakers in warm climates. It tends to be drunk fresh, but tastings show that it evolves in a fascinating and unusual way.
The Tuscan Maremma coop winery Cantina Vignaioli Morellino di Scansano has a proven experience in producing Vermentino quality wines on the Tuscan coast and is now ready to launch on the international stage a new creation,
San Bruzio Vermentino Superiore Maremma Toscana DOC, a Vermentino that demonstrates how time can be a precious ally for this variety.
“We were working on a long-term aging strategy for Vermentino,” explains PresidentBenedetto Grechi, “and with San Bruzio, we’ve succeeded. We want to explore all the opportunities and showcase the versatility of Vermentino, which has found its ideal habitat in Maremma. San Bruzio will be part of Le Vigne line, already including San Rabano Vermentino Maremma Toscana Spumante DOC and Vigna Fiorini Vermentino Maremma Toscana DOC. Tasting some older vintages of Vigna Fiorini made us realize that Vermentino has interesting aging potential. Hence, the idea for San Bruzio. It’s a wine that can be drunk young, but offers extraordinary notes and sensations two or three years after the harvest.”
The new wine takes its name from the ancient rectory of San Bruzio, built around the year 1000 near the village of Magliano in Toscana (Grosseto), perhaps on the ruins of a pagan temple.
San Bruzio is produced with Vermentino grapes, grown using the spurred cordon system on silty sandstone soil. Approximately a third of the bunches used are harvested at even ripeness and kept in the cellar, while the remainder remains in the vineyard for another two weeks to encourage the development of fruity aromas. After 48 hours of cold maceration with the skins, the free-run must is extracted and fermented; it is then aged in stainless steel for six months on the fine lees. Once ready, the wine is bottled starting in July, following the harvest.
Cantina Vignaioli Morellino di Scansano was awarded as Best Cooperative in Italy in the CO-OP Contest 2025 by the German magazine Weinwirtschaft, one of the most renowned European wine magazines.
