“Naturalness, authenticity and simplicity are the factors that matter most. To truly work independent it is impossible to use any products that come from outside the winery. Finding ourselves in an area devoted to viticulture, we can only work with and respect what nature gives us, trying our best to ensure that the wine expresses each vintage and its diverse history.”
Oddly enough I fell in love with this Carmignano at an Enoteca in Pescara, Abruzzo. I had asked the Sommelier for a bottle of something special and unique and to my great surprise he brought down into the cellar of the Enoteca and showed me numerous bottles from all the great terroirs of Italy. After much searching he clapped his hands and said “Ah, questo e un vino speciale!” I am very fortunate that he chose this wine. Unfortunately I had misplaced the information and could not recall the name of the winery. I would later understand that I was also unable to locate the wine on the consortiums website because Maria had removed herself from the consortium out of protest years before. Optimistic as I am I knew I would one day find it, and 7 years later I did!
Grapes are carefully selected and de-stemmed, maceration and fermentation with natural yeasts for 15 days in cement vats followed by malolactic fermentation and aging in 350lt tonneaux. The wine sits on the lees for 18 months and finnessing in bottle for 6 months. No clarifiation or filtration is conducted. 75% Sangiovese, 10% Canaiolo and 15% Cabernet Sauvignon.