Sanforà - Tuscany Rosso IGT 2022 Chioccioli Altadonna
Sanforà was born from a precise question that Niccolò Chioccioli Altadonna asked himself when faced with the grape variety he knows best: what happens to Sangiovese when you stop vinifying it in the way it has always been done and entrust it to the Impruneta terracotta amphora? The answer is this wine. Not a provocation, not an experiment for its own sake, but a pure Sangiovese that, through one of the oldest containers in wine history, acquires something that wood cannot provide: a clear minerality, a vibrant sapidity, and a freshness that remains intact throughout the maceration period. Six months in contact with skins, pips, and indigenous yeasts, with malolactic fermentation occurring spontaneously in the amphora without intervention: the wine builds itself, using its own tools. The name refers to the four elements that converge in every bottle: the earth of the sunny vineyard in Gaiole, the fire that forges the amphora in the kilns of Impruneta, the water of the resting wine, and the air of Chianti observing from above.
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Dettagli Prodotto
Denominazione |
Tuscany IGT |
|---|---|
Vitigni |
Sangiovese 100% |
Regione |
Tuscany |
Gradazione |
13.5% |
Formato |
75 cl |
Vinificazione |
The grapes are chilled overnight before entering the winery. Spontaneous fermentation in 7 hl terracotta amphorae produced in Impruneta. The wine remains in contact with skins, seeds, and indigenous yeasts for approximately 6 months, during which time malolactic fermentation also occurs spontaneously. Subsequent racking into steel tanks, decantation, and bottling. Minimum 2 months of bottle aging before commercial release. |
Profumo |
The nose is fresh, spicy and fruity: cherry, wild strawberries, violet, with an elegant floral and mineral undertone. |
Gusto |
In the mouth it is mellow and intense: sweet and compact tannins, fresh and integrated acidity, a simultaneously fruity and delicate sip, and a long mineral and savory finish. |
Abbinamento |
Pasta with Tuscan ragu, Florentine steak, pici with wild boar, semi-aged pecorino cheeses, Tuscan cured meats. Also excellent slightly chilled. |
