For 25 years Antonio has taken care of vineyards and wine working in major wineries around Maremma, contributing to the production of wines for the region. In 2006 he has embarked on his own wine production, dedicating his time exclusively to indigenous grapes: walking along the rows of vines in Maremma, selecting the best vineyards for their exposure, soil and age. He works almost exclusively with old vines, aged between 40 and 50 years, which he has rented for 12 years. Vines are cultivated according to traditional methods, intervening as little as possible with mechanical and green pruning, so as not to put stress on the plant. To help keep the vines healthy only organic products are used (copper and sulphur).
Hot dry breezy summers, with good temperatures at night; cold winters with plenty of rain
Clay, fossil rich soils; 200 m above sea level
• Hand harvested
• Fermented in cement, pumping over twice daily and two pumping overs during the fermentation (after 1/3 and then again after ½ of the alcoholic fermentation process)
• Maceration on skins for 15 days
• Selected yeasts
• Fermentation at a controlled temperature (28°C)
• Ageing in cement for 5 months
• Secondary fermentation/malolactic: malolactic
• Filtration: yes, up to 3 microns
• Stabilisation: of tartrates by cooling
• Sulphur at vinification: yes, 2,5 mg/lt upon destemming
This wine is full of red and black fruit aromas and more on the black plums than the cherries. It has grippy tannins when young and becomes smooth and round after a few months in the bottle.
Wild boar alla cacciatora, game and red meats.