The history of the family dates back to 1886, when Giuseppe Scotto bought his first land in San Potenziana in the town of Monte Argentario. Mr. Giuseppe decided to plant the first vines of Ansonica grapes here, creating a vineyard that is still cultivated by the family after five generations. Today, as in the past, the work of the company on Monte Argentario is done strictly by hand, due to the steep terrain, dry walls, and many places without roads. The first grapes were then vinified by Giuseppe, called "Il Moro," and later by his son Salvatore, known as "Tore del Moro," who continued the activities with his three sons and a daughter until 1956. In the same year, the eldest son, Nicola, moved into the current headquarters of the company and began planting his vineyard there. In 1977, Nicola's son, Luciano, started modernizing the company's winemaking and in 1981 began selling labeled bottles of wine to restaurants with the help of an oenologist. Luciano's passion for wine has over the years sparked the interest of his first son Lorenzo, the current winemaker of the company, and his younger brother Luca, who graduated in economics and management of small and medium-sized enterprises: together they make a great team. The growth of the company took place in 2008, when the construction of the new winery in Località Collecchio, in the municipality of Magliano in Tuscany, began. In addition to the winery and its wines, the Scotto brothers, with the help of their mother Tosca, manage a farm in Bed & Breakfast style. This is the Scotto version of Viognier, a grapevine that fascinated them and that they wanted to discover. The name, 264, comes from the number of the registered and historical administrative seat, where Santa Lucia and the roots of the family have originated since the mid-fifties, and where today you can find the vineyards. The vineyards are located on flat terrain within the historical area and headquarters of the company near Fonteblanda, opposite the nature park of the Maremma. The harvest usually takes place between the end of August and the beginning of September, slightly earlier than the physiological ripeness of the grapes, to preserve the characteristics of the grape. This is done exclusively by hand, and the harvested grapes arrive in crates at the winery to ensure the best quality. The must is obtained through a gentle pressing process, allowing the extraction of the juice in the best part of the grape. Once clarified, 80% of the must is fermented at a controlled temperature in steel tanks, mainly to develop the typical aromas of this wine and to allow the yeasts to work better. 20% of the must is fermented and aged for 6 months in barrels to make the wine more complex and to develop refined mineral tones thanks to the careful selection of wood types. Color: straw yellow with greenish hues Bouquet: fruity and floral with mineral and honey tones. Taste: rich, savory, and persistent. Serving temperature: 12°C
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