Grape blend: 100% Sangiovese
Alcohol content: 12.5%
Acidity: 4.9 g/l
Residual sugars: 0.4 g/l
If Sangiovese had a passport, its “nationality” would be 100% Tuscan. It is no coincidence that the region’s most typical red grape variety is a worldwide ambassador of the territory’s character – frank, authentic, rustic and elegant. At the Fattoria it has been vinified on its own for over twenty years, and every vintage tells a different story... the 2024 version begins with a long, dry summer and ends with rain in September, which finally caused the grapes to swell, making them fresh and well-balanced, perfect for a Sangiovese that’s very drinkable (or, as those who taste it say, that “goes down a treat”). The vinification process was kept as simple as possible: brief maceration (7-9 days) at a controlled temperature of 25 °C to rapidly extract colour and tannins, alcoholic and malolactic fermentation carried out at the same time, ageing in steel. After being racked just once, the wine was bottled. The result is a red that’s dry, sincere, also perfect to drink young. A “true” Sangiovese, like those of days gone by, but with a gentle touch provided by the experience in biodynamics.
Tasting – Colour: cardinal red, not overly intense, with garnet highlights as it ages. The nose: fruity and spicy, with aromas of small red fruits and a smoky note of flint. In the mouth: dry and austere, with a fresh and clean taste, and young but already pleasantly soft tannins.
Wine and Food Pairing – It goes wonderfully with everything that speaks Tuscan: pappardelle with meat ragu, ribollita, pici with Salsa Etrusca, and “Peposo” (a peppery stew) from Impruneta... but also with less elaborate dishes, for example “ciacce fritte” (= fried flatbread) filled with cold cuts such as salami and finocchiona.