Ruggero Francesco Bertuccelli has been lovingly producing wine for three decades. This commitment, he shares with his family, has resulted in a few thousand bottles per year of a unique blend of classic and local vines grown on the steep south-facing slopes of the North Tuscany.
The estate’s land expands for totally 2 hectares on the hills of Apuan area near the town of Massa. Vineyards cover extremely steep slopes of terraced hills built by Romans centuries ago. Grapevines over there, are fed by a rich and very draining soil: the right premises for very high quality viticulture. Elegance and persistence are granted by the typical marine microclimate of the seacoast nearby.
At Bertazzoli’s vineyards every grapevine is handled manually from winter trimming to the harvest so that every single tree, doesn’t feel oppressed by the impinging mechanical work - that’s the fundament of modern biodynamic philosophy, according to Bertucelli.
Apart of Merlot and Sangiovese some indigenous varieties like Massaretta and Vermentino Nero are used for red wine Rossocybeo, while Vermentino dominates estate’s whites. After immediate squeezing in the cellar rooms, the maturation is completed in steel tanks for at least 7 months (11 for the red) and then refined for several more months in the bottle. Bertazzoli wine never contacts the wood as it has to express only the pure taste of terroir without scent of oak barrel, says Francesco Ruggero. With every year he gives more space for vigorous energy of his sons - today Roberto and Fabrizio take an active part in managing the estate.