{"title":"Ottomani Farm","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe name says it all: \u003cstrong\u003eOttomani\u003c\/strong\u003e, eight hands. Those of \u003cstrong\u003eLeonardo Bonelli, Andrea Malavolti, Cosimo Pecorini, and Enrico Giovannini\u003c\/strong\u003e — four friends who grew up together, graduated in Viticulture and Enology from the University of Florence, with experience at historic Chianti wineries and harvests in New Zealand. In \u003cstrong\u003e2006\u003c\/strong\u003e, they decided to stop working for others and build something of their own. They started with limited resources: a small rented vineyard, a garage as a cellar, and a very clear idea of the type of wine they wanted to make.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe company grew slowly, with the same determination with which it began. Today it manages \u003cstrong\u003e15 hectares\u003c\/strong\u003e straddling \u003cstrong\u003eGreve in Chianti\u003c\/strong\u003e — a UGA of Chianti Classico DOCG — and \u003cstrong\u003eImpruneta\u003c\/strong\u003e, a subzone of Colli Fiorentini. The soils are typical of central Tuscany: \u003cstrong\u003ealberese\u003c\/strong\u003e (marl limestone with high calcium carbonate content) and \u003cstrong\u003egalestro\u003c\/strong\u003e (clay schist), the soils that best express Sangiovese. Over the years, the four have recovered \u003cstrong\u003ehistoric vineyards over 50 years old\u003c\/strong\u003e, becoming their custodians — vines that they themselves describe as \"true monuments of the territory.\"\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe choice of grape varieties was unconventional from the start: when everyone was planting Cabernet and Merlot, they were looking for \u003cstrong\u003eCanaiolo\u003c\/strong\u003e and \u003cstrong\u003eTrebbiano\u003c\/strong\u003e rootstocks, the indigenous Tuscan varieties that were at risk of disappearing. Together with \u003cstrong\u003eSangiovese\u003c\/strong\u003e and \u003cstrong\u003eMalvasia\u003c\/strong\u003e, they are the protagonists of the entire range. In the vineyard, no synthetic chemicals are used, only organic and biodynamic practices, and natural fertilization. In the cellar, spontaneous fermentations with indigenous yeasts, daily punch-downs and pump-overs, and no filtration. White and rosé wines ferment in \u003cstrong\u003esteel\u003c\/strong\u003e, red wines in \u003cstrong\u003ecement vats\u003c\/strong\u003e according to Tuscan tradition. For three labels in the range, \u003cstrong\u003eterracotta amphorae\u003c\/strong\u003e produced by an artisan from Impruneta are used — a winemaking method as old as the Romans, rediscovered in recent decades and practiced here with genuine conviction, not as a trend.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe \u003cstrong\u003ewinery\u003c\/strong\u003e was inaugurated in 2018: eco-sustainable architecture with a low environmental impact, designed to blend harmoniously into the landscape. Barnyard animals also live within the company's perimeter — the stated direction is that of a small independent and self-sufficient ecosystem. A project that is built year after year, with the same patience with which a vineyard matures.\u003c\/p\u003e","products":[{"product_id":"bianco-toscano-igt-2024-azienda-agricola-ottomani","title":"Ottomani Farm Bianco Toscano IGT 2024","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eOttomani\u003c\/strong\u003e's \u003cstrong\u003eBianco Toscano\u003c\/strong\u003e is the starting point, the wine that tells the story of the territory in its most direct form. \u003cstrong\u003eTrebbiano Toscano and Malvasia Bianca\u003c\/strong\u003e from vines over forty years old, on clay and galestro soils between Impruneta and Greve in Chianti: the two varieties that for centuries have characterized the wine-growing landscape of this area, often neglected in favor of international grape varieties, here recovered and enhanced by the four partners with the same attention they reserve for Sangiovese. Spontaneous fermentation, no fining, no filtration, minimal sulfites: a fruity and floral white, fresh, with good structure.\u003cbr\u003e\u003c\/p\u003e","brand":"Ottomani","offers":[{"title":"Default Title","offer_id":36232861974678,"sku":"","price":16.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0377\/4277\/2364\/products\/Bianco-IGT---2018-Ottomani.jpg?v=1599768990"},{"product_id":"chianti-classico-docg-2023-azienda-agricola-ottomani","title":"Chianti Classico DOCG 2023 Ottomani Farm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eOttomani's Chianti Classico\u003c\/strong\u003e is made from \u003cstrong\u003e100% Sangiovese\u003c\/strong\u003e grown in vineyards over thirty years old in \u003cstrong\u003eGreve in Chianti\u003c\/strong\u003e, the same area that four oenologist friends chose as their home when, in 2006, they decided to stop making wine for others. Clay and galestro, poor and well-drained soils that force the roots deep and concentrate the fruit. Ten percent of the mass ferments with whole clusters, a choice that adds freshness and complexity without overpowering the structure. Spontaneous fermentation in concrete, maceration for about twenty days with daily punch-downs and pump-overs, natural malolactic fermentation. Then at least fourteen months on the fine lees, cold stabilization, no filtration. The resulting Sangiovese is what the territory can offer without corrections: cherry, lively acidity, present but not aggressive tannins, the mineral signature of galestro on the finish.\u003cbr\u003e\u003c\/p\u003e","brand":"Ottomani","offers":[{"title":"Default Title","offer_id":55554011398484,"sku":null,"price":16.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0377\/4277\/2364\/files\/Chianti-Classico-DOCG-2023-Azienda-Agricola-Ottomani.jpg?v=1776263745"},{"product_id":"chianti-classico-riserva-docg-2022-azienda-agricola-ottomani","title":"Chianti Classico Riserva DOCG 2022 Ottomani Farm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eOttomani Riserva\u003c\/strong\u003e comes from the same vineyard as the vintage Chianti Classico, but from a stricter selection: the best grapes, from the oldest rows, in a year that deserves it. The same philosophy — \u003cstrong\u003epure Sangiovese\u003c\/strong\u003e, organic, spontaneous fermentation, no filtration — but with a longer maceration and aging in \u003cstrong\u003eTuscan oak barrels\u003c\/strong\u003e, which builds depth and complexity without altering the character of the grape. Tuscan oak is more porous and less invasive than French oak: it slowly releases oxygen, softens the tannins, and allows Sangiovese to remain the star. The result is a Chianti Classico that takes its time in the glass: ripe red fruit, spices, leather, undergrowth — everything that Sangiovese can build when given the necessary time.\u003cbr\u003e\u003c\/p\u003e","brand":"Ottomani","offers":[{"title":"Default Title","offer_id":55556195909972,"sku":null,"price":26.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0377\/4277\/2364\/files\/Chianti-Classico-Riserva-DOCG-2022-Azienda-Agricola-Ottomani.jpg?v=1776281974"}],"url":"https:\/\/wivood.com\/en\/collections\/azienda-agricola-ottomani.oembed","provider":"Wivood","version":"1.0","type":"link"}