Tuscany

Cinciano

The Estate

The name “Cinciano” certainly has Latin origins and may have been a part of Gens Cincia.  In 1126, it was donated by Zaballina, widow of Ridolfino da Catignano, to the Bishop of Florence Gottifredo, together with the castles of Linari and Catignano.  It is also mentioned in texts dated as early as 1292, when some land is let by the Bishop Andrea for the annual sum of 14 staia (an ancient unit of measure) of wheat.

The springs and the bath have been known since the 13th century.  Due to its dominating position over the Elsa and its proximity to the ancient Poggio di Bonizio, in a strategic position on the Via Francigena (the route followed by pilgrims on their way to Rome), there were a lot of ups and downs until its annexing to the Republic of Florence.

On the estate of Cinciano, the soil is rich in limestone and clay, an ideal terroir for vines and olive trees.  Following local tradition, the Sangiovese vines that face south-west grow here, surrounded by olive tree groves and the woods of the hunting reserve.  Sangiovese covers a total surface area of nearly 30 hectares in a phase of renewal and small-scale experimentation with other grapes.


Chianti Classico

Grape Varietals: 90% Sangiovese, 10% Merlot

Altitude: 250 – 350 mt

Exposure: South -west

Soil: Medium texture, Alberese based, stony compact soil composed of shale, schist and limestone

Vine Training System: Spur-pruned cordon, guyot

Plant Density: 5000 plants/ha (2023 plants/acre) 1ha=2.471 acres

Average Age of the Vines: 4-10 years old

Crop Yield/Ha: 7.0 t/ha (2.63t/acre)

Crop Yield/Plant: 1.4 kg

Harvest: End of September – by hand

Alcohol: 13.5%

Vinification: The alcoholic fermentation with maceration is made in cement tanks, glazed with epoxy resin, for 10 days under controlled temperature, 25–28 °C max., the malolactic fermentation starts spontaneously between November and December.

Barrel Aging: Slavonian oak casks with medium capacity (50hl) for 4 – 6 months

Bottle Aging: About 4 months

Tasting Notes: Limpid ruby color. Fruity, cherry and red fruit aromas. Smooth, soft, balanced on the palate. This intense and perfumed Chianti Classico expresses the freshness and vigor of the youngest vines on the estate.

Food Pairings: Perfect with meat, cheese, pasta

Serving Temperature: 18°C

Annual Production: 13,000 bottles

2016 Reviews: Tre Bicchieri 2019 Gambero Rosso


Chianti Classico Riserva

Grape Varietals: 100% Sangiovese; shows the character and nobility of grapes hand-picked from the oldest vineyards Camponi and Lunghe with a very limited production.

Altitude: 300 mt

Exposure: South -west

Soil: Medium texture, Alberese based, stony, compact soil composed of shale, schist, and limestone

Vine Training System: Guyot

Density: 3,000 plants/ha (1214 plants/acre) 1ha=2.471 acres

Age of the Vines: 40 years old

Crop Yield/Ha: 3.6 t.

Crop Yield/Plant: 1.2 Kg

Harvest: Mid –October – by hand

Alcohol: 14.0%

Vinification: The alcoholic fermentation and maceration are done in vitrified cement tanks for 10 days under controlled temperature, 28-30°C max.  A post-fermentation maceration follows for others 8-10 days. The malolactic fermentation occurs spontaneously between November and December.

Barrel Aging: Slavonian oak casks with medium capacity (25 hl) for 16 months

Bottle Aging: No less than 6 months

Tasting Notes: Limpid, deep ruby color.  Intense fruity aromas of cherry and black cherry jam, slightly spicy with black pepper notes. On the palate–intense, warm, smooth, soft, long, elegant.

Food Pairings: Red meat, ripe cheeses

Serving Temperature: 20°C, open 1 hour before serving

Annual Production: 5,500 bottles

2013 Reviews: “Based on appearance alone, you know you are in for a special treat. The 2013 Chianti Classico Riserva is a deeply saturated and lively wine with bright garnet color and pretty luminosity that transcends its darkly extracted appearance. The finish is soft and yielding with embedded notes of black cherry, plum, leather and spice.” – 91pts, Wine Advocate


Chianti Classico Gran Selezione

Overview: 100% Sangiovese, composed of the highest quality grapes selected by Cinciano. This wine needs at least 30 months aging, 3 of which are in bottle.

Altitude: 300 meters

Exposure: South – west

Soil: Medium texture, Alberese based, stony compact soil composed of shale, schist, and limestone

Vine Training System: Guyot

Density: 3,000 plants/ha (1,214 plants/acre) 1 ha = 2.471 acres

Age of the Vines: 42 years old

Crop Yield/Ha: 3.6 t.

Crop Yield/Plant: 1.2 Kg

Harvest: Manually done in mid-October

Alcohol: 14.0%

Vinification: The alcoholic fermentation with maceration is done in vitrified cement tanks for 10 days under controlled temperature, 28-30°C max.  A post-fermentation maceration follows for another 8-10 days.  The malolactic fermentation occurs spontaneously between November and December.

Barrel Aging: Slavonian oak casks with medium capacity (25 hl) for 26 months

Bottle Aging: No less than 6 months

Tasting Notes: Limpid, deep ruby color.  Deep, jammy aromas of ripe, dark fruits, slightly spicy with black pepper notes.  On the palate, this wine is intense, warm, smooth, soft, long, and elegant.  Perfect to drink from 2018 on.

Food Pairings: Red meat, ripe cheeses

Serving Temperature: 18°C; open 2 hours before serving

Annual Production: 4,000 bottles

Fattoria di Bacchereto (Biodynamic)

Overview

Situated in Tuscany, on the picturesque hills of Carmignano between Florence and Pistoia, about 180 meters above sea level, lies Fattoria di Bacchereto.  It is owned by Rossella Bencini Tesi, who inherited the estate after her father & brother passed away in the 1990s.  Having no prior experience in the winemaking process, Tesi left management of the winery to other experts until she was introduced to biodynamic and organic techniques in 2000.  She then implemented these methods at the winery, and saw a dramatic change in the environment and resulting wine.  The hard soil and malnourished vines were revitalized, and so in turn was the entire Fattoria de Bacchereto estate.

The Terroir

Fattoria di Bacchereto is one of only 14 producers who make Carmigniano wine in the DOCG Carmigniano, the smallest appellation in Italy.  Not only is it the smallest, but it is also one of the oldest appellations worldwide, having been first registered in 1716 by Cosimo III de Medici, Grand Duke of Tuscany.  It is a hilly and heavily forested area; indeed, it was the preferred hunting grounds for the Medici family when they resided there.

The Wine

To be classified as a Carmigniano DOCG, the wine must age 8 months or longer in oak or chestnet barrels, and must contain at least 50% Sangiovese, 15% Canaiolo Nero, and 10-20% Cabernet Sauvignon, a varietal that was said to have first been introduced to the area by another Medici, Catherine, wife to the King of France.


carmignano-docg-2010-terre-a-mano

Carmignano Terre a Mano

Location: The Bacchereto estate in the township of Carmignano (Prato)

Altitude: 250 meters (825 feet) above sea level

Exposure: East and south-southeast

Portion of Vineyard: 6 ha out of 8 ha vineyard

Varietal Blend: Sangiovese (75%),Canaiolo Nero (15%), Cabernet Sauvignon (10%)

Annual Production: Approximately 12,000 bottles

Harvest: By hand, during the last week of September for the Sangiovese and Canaiolo Nero, the first week of October for the Cabernet Sauvignon

Fermentation: Traditional, in epoxy-lined concrete vats without the addition of selected yeasts or other oenological adjuvants.  All prduction is organic

Aging: 24 months in 350 liters (90 gallon) Allier oak barrels, followed by six months of bottle aging

Alcohol Content: 14.5%

Tasting Notes: Intense ruby red in color.  Penetrating and clean bouquet with notes of red fruit: cherry, strawberry, raspberry, but also prunes, leather, and tobacco.  Dry, clean, and elegant, typical of the Carmignano appellation and the vintage. On the palate, the flavors are the same to the nose, typical of Sangiovese, slightly tangy, peppery wine with silky and elegant tannins.

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sassocarlo

Sassocarlo Bianco I.G.T. Toscano

Location: The Bacchereto estate in the township of Carmignano

Altitude: 250 meters (825 feet) above sea level

Soil: Marl, limestone, shale and sandstone – 250 mt s.l.m.

Production Area: 1.5 ha out of 8 ha vineyard

Plant Density: 2,778 plants/ha

Average Age of Vines: 35 years

Average Production: 33 quintals/ha

Harvest: 100% manual; first part of October, overripe grapes

Bottles Produced: 3,500

Varietal Blend: Trebbiano 80%, Malvasia 20%

Alcohol Content: 14.0%

Total Sulfur: 52.0 mg/l

Vinification & Maturation: Destalking, light maceration at controlled temperature.  Alcoholic fermentation is done with natural yeasts in cement vats, with malolactic done in 350L Allier oak barrels.  Refining on the lees for 12-18 months

Tasting Notes: The nose is intense and fruity, with a slight woodiness.  On the palate, this wine has great structure, is powerful, velvety, thick, fat, and fine with great length.  Easy to drink despite its great power.

Food Pairings: Pastas and secondi dishes

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Vin Santo

Vin Santo di Carmignano

Location: The Bacchereto estate in the township of Carmignano

Altitude: 250 meters (825 feet) above sea level

Exposure: East and south-southeast

Portion of the Vineyard: 0.3ha out of a 8ha vineyard

Date of Vineyard Planting: 1972

Varietal Blend: Trebbiano (80%) and Malvasia (20%)

Annual Production: 1,500 bottles

Harvest: By hand, into small packing cases, at the end of September and the beginning of October. Staggered picking, with several passages through the vineyard to select only the ripest bunches

Vinification & Maturation: The selected grape bunches are dried on straw mats for a period of 3-4 months in well-ventilated spaces, then pressed.  The must goes into very small (50 to 75 liter) oak or chestnut barrels where it slowly ferments at ambient temperatures, the fermentation stopping and restarting at various intervals. The wine ages for at least 5 years in the
same barrels.

Alcohol Content: 14.5%

Tasting Notes: A brilliant gold with amber highlights.  The bouquet is warm, boozy, sweet, and velvety with notes of hazelnuts and almonds.  Structured on the palate, dry and elegant

Food Pairings: A wine to slowly sip and meditate over, good for any time of the day. A classic match for sweet almond biscuits or with dried figs of Carmignano. The wine also goes very well with aged or fermented cheeses.

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Loacker Corte Pavone (Biodynamic)

The Estate

Located in Tuscany, Corte Pavone extends for 16 hectares across the scenic Montalcino hillsides at an altitude of 500 meters, the vineyards surrounded by fields and thick Mediterranean scrub.  This unique landscape and climate along with the light, clayey soil contribute greatly to the wine’s character.

The estate has belonged to the Loacker family since 1996, established by Rainer Loacker who for 20 years worked in the chocolate wafer business before making the plunge into the wine business.  Rainer was an organic pioneer when he first started out, opting to use more natural treatments instead of pesticides on his vines. Gradually he made the transition to biodynamic farming.  Today, Loacker only uses homeopathic treatments on their vines, and 3 years ago, a new bio-architectural cellar was constructed at the heart of the winery.

Franz Josef, Rainer’s son, oversees commercial aspects of the 4 Loacker vineyards (Schwarhof in Alto Adige, 2 in Tuscany, and 1 in Austria). His brother, Hayo, who trained in France, South Africa, and the US, manages the vines and wine making.

This winery is part of the Italian Organic Wine Route.


Rosso di Montalcino

Tasting Notes: Ruby red color. Ethereal notes of violet, forest floor, licorice, plum, spices, and tobacco. Medium-bodied with lively acidity and strong yet silky tannins. Pleasant, long finish. Dry and persistent.

Cellaring Potential: Drink from now to 2028.

Food Pairings: Pairs well with meat dishes, pecorino cheese, and plates served with fresh olive oil

Serving Temperature: 16-18°C

Region: Montalcino – Tuscany

Closure: Natural cork

Curio: In 1984, this wine received the DOC classification due to its popularity with consumers. Over the years it has evolved into the “alter ego” of the Brunello.

First Vintage: 1998

Grape Varietals: Sangiovese Grosso

Classification: Rosso di Montalcino DOC

Average Age of the Vines: 16

Date of Harvest: Sept. 23 – Oct. 1, 2015

Vinification: Spontaneous fermentation starts after the ‘pied-de-cuve’ is introduced and takes place in small stainless steel vats and in wooden, truncated, cone-shaped barrels with automated fullers. Macerations lasts 16 – 18 days. Extraction through delestage, pressing, and remontage.

Aging: Wood aging for 16 months, mostly in 30 hL barrels and in part in barriques. No fining, light filtration.

Date of Bottling: May 24, 2016

Alcohol: 13.5

Total Acidity: 5.6

Residual Sugar: 0.5

Sugarfree Extract: 26.2

Altitude at Sea Level: 450-500 meters

Soil: Clayey soil rich in rock fragments, particularly marl

Vineyards and Year of Planting: Pian Ginestra (1984), Macchiese (1992), Fior Meliloto (1999), Campo Levante (2009 grafted)

Training System: Espalier with spur pruned

2015 Reviews: “The 2015 Rosso di Montalcino Corte Pavone offers a complete spectrum of dark fruit and blackberry aromas. The quality of fruit is intense, soft, rich and ripe. This is a great value deal from Montalcino. This wine will prove to pair easily with grilled meats or just a simple (but delicious) cheeseburger. The palate is firm in texture and simple in delivery. You absolutely can’t go wrong here.”-91pts, Wine Advocate


Brunello di Montalcino

Tasting Notes: Elegant aromas of dark chocolate, roasted meats, prunes, dried figs, ripe blackberries, and hints of truffle. On the palate, there is elegant acidity, silky tannins, discreet minerality, notes of ripe berries, and hints of mild spices. Good length. 100% vegan!

Cellaring Potential: Drink from 2018 to 2031

Food Pairings: Ideal with dark meet or matured cheeses like Pecorino

Serving Temperature: 17-18°C

Region: Montalcino – Tuscany

Closure: Natural cork

Background: The residents of Montalcino ‘ilcinesi” called the wine Bruno (brown). since the wine had an intense brownish colour. Over centuries Bruno became Brunello.

First Vintage: 1990

Grape Varietals: 100% Sangiovese

Classification: Brunello di Montalcino DOCG

Average Age of the Vines: 15 years old

Date of Harvest: 9-11 October 2013

Yield (kg/ha): 4,200

Vinification: Short maceration before fermentation at 8°C. Fermentation with indigenous yeasts in small stainless steel vats and in wooden truncated-cone shaped barrels with automated fullers; 30 days skin contact.  Extraction through delestage, pressing and remontage.

Aging: During the first year, 30-40% in Tonneaux with 500-liter capacity, with the remaining quantity in large wooden barrels.  3 years oak aging in total.  No filtration.

Date of Bottling: 14 December 2017

Alcohol: 14.6%

Total Acidity: 5.9

Residual Sugar: 0.5

Sugarfree Extract: 28

Altitude at Sea Level: 450-500

Soil: Clayey soil rich in rock fragments, particularly marl

Vineyards and Year of Planting: Anemone (1998), Mulino a Vento (1998), Campo Marzio (1967), Ramerino e Aromatica (1998)

Training System: Espalier with spur pruned

2013 Reviews: “Deep, dark and sophisticated, the 2013 Brunello di Montalcino Corte Pavone is a solid buy from this vintage. The wine opens to an inky dark appearance and a deep garnet color. The aromas span over to black fruit, oak spice, tobacco and espresso. They definitely represent the more contemporary side of the Sangiovese bouquet. There is good textural firmness and volume here to glue all those strong flavors tightly together.”-93pts, Wine Advocate

 

Loacker Valdifalco (Biodynamic)

The Estate

Located near the sea, in the middle of the “Parco dell Uccellina” in Tuscany, there are 22 hectares of vineyards belonging to the Loacker Valdifalco winery, planted with Sangiovese, Cabernet Sauvignon, and Syrah grapes.

The Morellino di Scansano is grown close to the old Roman road called “Aurelia.”  It is a red wine that displays spiciness and suppleness and is accompanied by ripe notes of cherry and blackberry.  The cultivation at Loacker Valdifalco is biodynamic.


Morellino di Scansano

Tasting Notes: Intense purple-red color. The nose is rich with red fruits, ripe black cherry, blackberry, and blackcurrant notes.  Full-bodied with firm tannins and a long, warm, and soft finish.

Cellaring Potential: Drink from now to 2026

Food Pairings: Ideal match for wild game and Pecorino cheese.

Serving Temperature: 15-17°C

Region: Maremma – Tuscany

Closure: Natural cork

Curio: Being father to all the great Tuscan wines, it is no surprise that Sangiovese also reigns supreme in the southern part of Tuscany. The local designation Morellino dates back to the Middle Ages.  According to the etymology, the name of Morellino derives either from the Morello horses which towed the carriages, or from the dark-colored berries that are called “moro.” The Sangiovese grapes from Scansano are unique in that they had no contact with other vines for over 150 years. There was only once an encounter with the Alicante back in the 1700s.

First Vintage: 2002

Grape Varietals: Sangiovese (85%), Syrah (15%)

Classification: Morellino di Scansano DOCG

Average Age of the Vines: 14 years old

Date of Harvest: Sept. 2-21, 2016

Yield (kg/ha): 55 hl/ha

Vinification: Fermented with indigenous yeasts in steel vats at a temperature of 30 degrees max. Remontage and delestage in order to obtain a better extraction.

Aging: Sangiovese ages in stainless steel and tonneaux, Syrah in tonneaux and barriques. No fining, light filtration.

Total Production (hi): 300

Date of Bottling: Oct. 16, 2017 – Mar. 7, 2018

Alcohol: 14.5%

Total Acidity: 5.74

Residual Sugar: 2.79

Sugarfree Extract: 31.8

Altitude at Sea Level: 10-60 meters

Soil: Ferrous, limy soils

Vineyards and Year of Planting: 19 different fields (2000-2001)

Training System: Espalier with spur pruned

 

Prunatelli

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The Estate

The Grati family has been growing grapes and olives in Rùfina for 5 generations. The Galiga and Vetrice estates are owned by the Grati brothers and extend over an area of 562 hectares, on the hills between Pontassieve and Rùfina, and 100 hectares are dedicated to vineyards. The family’s bonds with the land are deeply rooted, so deeply that they have even affected its morphology, with two lakes they created: Galiga and Vetrice. The landscape, with its vineyards interspersed with 12,000 olive trees and cypresses towering over the hills, is typically Tuscan.

The Terroir

The soil is fertile and clayey, with an eastern exposure. It enjoys a dry, ventilated climate to produce outstanding grapes: Sangiovese, Canaiolo, and Colorino along with Malvasia, Trebbiano, Cabernet, and Merlot.


Chianti Ruf. Riserva

Chianti Rufina Riserva

Varietal Composition: 90% Sangiovese, 7% Canaiolo, and 3% Colorino.

Bottling: Chianti Rufina Riserva is bottled after two years of aging in wooden barrels and then aged in the bottle for at least three months.

Tasting Notes: color, ruby red tending towards garnet with aging; bouquet, intensely winey acquiring a touch of the ethereal; a dry, slightly tannic taste that refines with time.

Serving Suggestions: Grilled red meats, game and aged cheeses.

 


Rosso di Toscana

Varietal Composition: 100% Sangiovese

Tasting Notes: An honest red wine with a bouquet that smells of ripe black cherries and plums. The palate is an uncomplicated pleasant and soothing. In the final, discloses the Sangiovese freshness that gives the wine the typical Tuscan elegance.

Serving Suggestions: Entire meals, preferably meat and cheese dishes.


Etichetta

Canaiolo Bianco

Overview: The Canaiolo Bianco varietal is a mutation of the red Canaiolo grape, a grape that is traditionally used in the production of Chianti.  The Grati family discovered this varietal by chance in their vineyard and decided to dedicate a little over 1 hectare to the cultivation of this grape.  They now produce about 180 cases of this rare wine annually.

Vinification: The harvested grapes are pressed and left in contact with the skins for about a day, followed by fermentation in stainless steel tanks.

Aging: The wine is aged in a combination of stainless steel tanks and wooden barrels for about a year prior to bottling.

2012 Reviews: “Dark straw-green. A hint of menthol complicates bright pear and yellow apple aromas. Lively and fresh on the palate, with flavors of pineapple, baked cinnamon apple and vanilla on the palate (but no oak is used here). Finishes creamy and long, with harmonious citrussy acidity. This very impressive white wine is still very young and vibrant, with many years of life ahead. Not unlike a rich vermentino or a delicate viognier, this is the first example I know of monovarietal canaiolo bianco (also called drupeggio, this grape is unrelated to the better-known canaiolo nero variety typically used in Chianti blends with sangiovese)…”-91pts, Ian D’Agata, Vinous