Biodynamic passion

IGT Toscana Rosso - IGT Toscana Bianco - IGT Toscana Rosato - Biodynamic

Organic and Biodynamic Wine

Buy this box:

1 bottle of Sanforte, 1 of Cosimo, 1 of Nicole, 1 of Daphné, 1 of Annick and 1 of Matilde

the bottle of Nicole is free

123.00 €

105.00 €

incl. VAT

Sanforte

Variety

Sanforte 100%Sanforte is a rare indigenous grape that found its ideal environment in our terroir. It grows in our old vineyard of 65 years, as well as in two newly grafted plots using selected shoots. Sanforte is a vigorous grape, that grows naturally and easily in our vineyards, allowing it to fully express its typicity. DNA- The latest research told us what we have always been convinced of- that Sanforte is its own variety, clearly distinct from Sangiovese. For a few years, we experimented with vinifying small batches of Sanforte to understand its properties and characteristics. In 2016, we saw our first bottling of 100% Sanforte.

Harvest and Winemaking

Sanforte is fermented in small open container where we hand punch down the skins to mix with the liquid must so that the aromas, flavors and colors are extracted delicately. Sanforte is fermented without the addition of enological additives, neither selected yeasts nor sulfites. After the alcoholic fermentation, malolactic fermentation and ageing takes place in wooden barriques and tonneaux of 4th passage.

Sensory Characteristics

Elegant and refined, with notes of black pepper and cherries and a well-balanced acidity. A truly comprehensive wine.

Pairings

Roasted red meats and wild game.

Cosimo

Variety

Sangiovese, Canaiolo, Malvasia Nera, and Bonamico.

Harvest and Winemaking

Special attention is taken during harvest, which takes place by hand, to choose the highest quality grapes coming from a vineyard over 60 years old. Sangiovese and local variety grapes grow together, mixed in the same vine plot, which provides a biodiversity to the grapes that allow them to stay together from the vine to the bottle. The vines face north east, with a density of 3000 plants per hectare. Cosimo represents an important example of how our territory can express itself with an absolute elegance and finesse, resulting in excellence. Vinified in small 10Hl open containers, the must is pumped down manually multiple times a day to extract all the aromas and flavors that are characteristic of these grape varities. The fermentation on the skins takes place without the addition of selected yeasts or enological additives. The natural malolactic fermentation takes place in barriques and tonneaux of 2nd, 3rd or 4th passage, where the wine will mature for around 12-18 months. For bottling, a small amount of sulfur dioxide is used.

Sensory Characteristics

Cosimo expresses a multitude of complex and layered aromas: starting with fruits like plums and blackberries, to rose and pot-pourri, followed by sweet spices and hints of tobacco. On the palate, the wine is austere, with dark fruits that blend beautifully with the tannings, and has a long persistence, expressing an elegant balance between freshness and alcohol.

Pairings

Red meats, wild game, and aged cheeses are enticingly complex pairings with this old vine blend.

Nicole

Variety

Sangiovese 100%

Harvest and Winemaking

The grapes are hand selected and sorted for quality, coming from our best vineyards- from the highest hill facing southwest. The vine training is cordon/spur.Nicole is the result of a natural fermentation of our Sangiovese grapes, without any enological additives. The vinification takes place in large wooden barrels, with pumping down occurring daily. Ageing occurs in 40Hl wooden barrels for about 10 months, and then bottled without filtration.

Sensory Characteristics

Ruby red in color, Nicole is an example of the elegance and refinement that Sangiovese can achieve. Tannins are present, but are soft and well-integrated. Intriguing and complex aromas, with red fruits well-known to the grape variety. An extraordinarily balanced and harmonious red wine.

Pairings

Well suited for sausages, traditiona Tuscan pasta dishes, semi-aged cheeses, red meats and offal, and tripe. It beautifully pairs with tomato and fish soup.

Daphné

Variety

80% Trebbiano Toscano 20% Malvasia Bianca

Harvest and Winemaking

This particular wine is the result of a long and heartfelt search, after multiple trials of maceration on the skins, to best express Trebbiano and Malvasia Bianca grapes. The Daphne spends at least one week on the skins, in open containers at room temperature, with hand pumping-down of the cap multiple times a day to best extract aromas, tannins and phenols. After the maceration, it continues to ferment in Barriques and Tonneaux barrels, without the addition of selected yeasts or chemical additives. It then ages in wood for at least 10 months and then is bottled.

Sensory Characteristics

Classic with fish and crustaceans, thanks to its freshness and good structure it is also interesting Golden in color, Daphne is a complex wine with a strong structure similar to that of a red wine. It is floral on the nose, thanks to the Malvasia Bianca, with herbal notes, and on the palate a beautiful minerality thanks to the Trebbiano. Fresh fruit notes linger, persistent and pleasant.

Pairings

The structure of this wine permits Daphne to pair magically with foods typically served with reds: white meats like pork or lamb, aged cheeses, it is excellent with foie gras, but it truly expresses its full complexity with San Miniato’s White Truffle. An interesting pair can also be found with spiced Indian curries.

Annick

Variety

Sauvignon Blanc 85% Vermentino 15%

Harvest and Winemaking

The first grapes to be harvested are Sauvignong Blanc, and after that Vermentino, which ripens later. The vinification of the two varieties occur in different ways to best express their characteristics and typicity. To maintain the freshness of Sauvignon Blanc, the grapes are vinified as a white wine, and are pressed immediately and fermented at a controlled temperature in stainless steel tanks, using solely indigenous yeasts. The vermentino instead is macerated on the skins for at least one week to extract the phenols and give a more full structure. Afterwards the Vermentino is also fermented using indigenous yeasts only, in concrete vats.After the fermentation and blending, the wine stays in contact with the lees for about 4 months.

Sensory Characteristics

A pale yellow color with light green reflections, on the nose Annick expresses freshness and elegance of Sauvignon Blanc. On the palate, citrus and fresh fruits combine with minerality an structure, along with shades of Moscato due to the brief maceration of the Vermentino. This dance between freshness and fruit, clean and expressive, is a joy for the senses.

Pairings

Classic with fish and crustaceans, thanks to its freshness and good structure it is also interesting with white meats. It is also a perfect match for Tuscan salamis, for which the wine cleans the palate and harmonizes the flavors.

Serving Temperature

9-10 Degrees Celsius

Matilde

Variety

Sangiovese and Sanforte

Harvest and Winemaking

For this rose we chose an early harvest to bring together the sweetness of the fruit with a good level of acidity.To maintain freshness and a delicate color, the grapes, picked by hand, are softly pressed and left to ferment in temperature-controlled steel and concrete containers using only indigenous yeasts. After the alcoholic and malolactic fermentation, the wine remains on the fine lees for another 4 months, to then be bottled usually around February.

Sensory Characteristics

A pink salmon in color, Matilde has an impressive bouquet, with notes of violet and raspberry, fresh and fruity on the palate. It is persistent, with a good acidity, very light tannins and an optimal minerality.

Pairings

Ideal with Tuscan appetizers such as cheese and salami, with fried foods and summer dishes.

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