Download Report

S
1867
The
SOIL
Our vineyards and our olive trees groves slope
gently down the hill to the east side of Arno valley,
next to the town of Montelupo Fiorentino, just 20
Km. far from Florence. It is about 18 hectares of
vineyards and more than 3,000 olive trees, set at
an altitude between 70 and 150 meters above sea
level.
The soil is alluvial, with lot of “skeleton”, they say
in technical language, which means that it is a land
full of stones, ranging from gravel to pebbles, small
to large size.
This land, which is usually defined as “ungrateful”,
is the one that gives character and personality to
our wines.
Our work in the
VIGNARD
Our work in the vineyard starts in the fall, after the harvest,
with the practice of “green manure”, which consists in the
sowing of legumes (fava beans, peas) and grasses between
the rows of vines. During the spring we cut and then buried
these plants, thus enriching the soil of natural fertilizers.
Depending on the need, we provide to integrate this process
with the addition of manure.
After pruning and tying the vines, we work the ground to
remove the weeds, without using any type of herbicide.
We fight the parasites in the vineyard only with the use of
sulfur and copper, in the amounts permitted by the organic
certification, excluding any product of chemical synthesis.
In our “biodynamic” vineyards, on top of the treatments
described above we add the spraying of “cow manure” on the
ground (cow’s horn filled with manure and then buried up to
maturity) and silica on the leaves, both diluted in “dynamized”
water. All work is made following the rhythms of moon.
Before the summer we proceed to the choice of leaders and,
subsequently, green harvesting (selection bunches), to raise the
product quality . The harvest starts at the end of August with
the white grapes and goes on with the red grapes at the end of
September.
Our work in the
CELLAR
Once harvested, we let the grapes fermenting in large
concrete tanks, in the most natural way, without the addition
of yeasts, enzymes, tannins or other substances, except the
ones already present in our grapes
to allow the wine to express the characteristics of our “terroir”
and mark the personalities of the different types of grapes.
During the fermentation, which generally lasts from 15
to 20 days, we make frequent pumping over, “délestages”
and punching down. A the end, we perform a open air
racking off to oxygenate the musts. This operation will be
repeated several times during the following months, until a
satisfactory clarity of the wine, to avoid filtering operations
and / or clarification that may somehow affect the original
characteristics.
Later on our wines take different destinations: some go
directly in bottle, others will rest in wood, but all of them
will carry the mark of our land and our work.
OUR
WINES
ALBERESE
ROSSO TOSCANO
Alberese born from a blend of Sangiovese and Trebbiano
Toscano. It’s a fruity light red wine, to drink preferably
cool (10 ° -12 °) in order to enhance its unique liveliness
characteristics.
Production area:
The entire farm.
Vinification:
Wine born from natural fermentation of its own yeasts,
unfiltered and not clarified.
Average annual production:
15,000 bottles.
Serving temperature:
10 ° -12 ° degrees.
Alberese is a certified organic wine.
Organismo di Controllo
Autorizzato dal MIPAAF: IT BIO 005
Operatore Controllato n° V174
AGRICOLTURA ITALIA (www.certbios.it)
S
1867
PRUNECCHIO
BIANCO TOSCANO
Prunecchio is a white wine born from grapes of
Sauvignon blanc, Malvasia Bianco and
Trebbiano Toscano.
Production area:
An old vineyard planted in a former property of the
farm called Prunecchio.
Vinification:
Soft pressing and slow spontaneous fermentation on
natural yeasts in steel tanks at controlled temperature
to prevents the aroma from dispersing.
Average annual production:
8,000 bottles.
Serving temperature:
8 ° -10° degrees.
Prunecchio is a certified organic wine.
Organismo di Controllo
Autorizzato dal MIPAAF: IT BIO 005
Operatore Controllato n° V174
AGRICOLTURA ITALIA (www.certbios.it)
S
1867
FATTORIA DI SAMMONTANA
CHIANTI DOCG
The most typical and traditional wine of the farm.
The blend consists of Sangiovese(over 90%) and
Canaiolo (about 10%). It’s a classic Chianti of the young
type: fresh and lively, medium gradation and medium body.
Production area:
The hillside vineyards of the Farm.
Vinification:
Slow spontaneous fermentation on his own yeasts in
vitrified cement tanks with frequent “rimontaggi” or
punching down. The wine is unfiltered.
Bottle aging:
Being young Chianti bottle aging does not exceed three
months.
Packaging
0,75 Lt Bordolese bottle - 1,50 Lt Double Bordolese Traditional straw-wrapped “fiasco” ranging from 1,00 Lt /
1,50Lt / 2,00 Lt.
Average annual production:
60.000 bottles.
Il Chianti Sammontana e’ un vino biologico certificato.
Organismo di Controllo
Autorizzato dal MIPAAF: IT BIO 005
Operatore Controllato n° V174
S
1867
AGRICOLTURA ITALIA (www.certbios.it)
SANFIRENZE
CHIANTI SUPERIORE DOCG
Sanfirenze is a Chianti Superiore made from a special
vineyard raised following the methods and practices of
biodynamic agriculture, whose specific operations are
regulated by the phases of the moon.
It’s made from 100% Sangiovese grapes.
Production area:
A vineyard of about two acres that borders the south
side of the farm, whose yields are deliberately limited, in
order to achieve a better concentration and quality.
Vinification:
This wine is the result of a completely natural
fermentation. The wine is unfiltered.
Aging:
Rests for 6 months in old French oak barrels, before
being bottled and left to mature for about a year.
Average annual production:
12.000 bottles.
S
1867
PRIMO FUOCO
ROSSO TOSCANA IGT
In the language of potters “Primo Fuoco” indicates
the first firing of the clay that gives rise to the terracotta
( with a second and a third firing you get different types
of ceramic and mayolica ) . Born from CabernetSauvignon organic grapes, this wine is fermented
naturally and matured in large terracotta amphora,
handcrafted with a local red clay (“terra rossa”).
Production area:
Primo Fuoco 2013 comes from a single vineyard of
Cabernet - Sauvignon: the highest and one of the oldest
of the farm ( about 40 years old ).
Vinification:
After a first spontaneous fermentation on its own yeasts
this wine has been left in a large terracotta amphora
( 500 hl ) for 8 months. The wine is not filtered.
Average annual production:
1200 bottles.
Primo Fuoco is a certified organic wine.
Organismo di Controllo
Autorizzato dal MIPAAF: IT BIO 005
Operatore Controllato n° V174
AGRICOLTURA ITALIA (www.certbios.it)
S
1867
TINAIO
ROSSO DEI COLLI DELLA TOSCANA CENTRALE
Was born from Syrah, Sangiovese and Colorino grapes
fermented in old oak vats.
Production area:
It’s made from selected grapes from old vineyards
mixed with grapes from more recent vinyards.
Vinification:
After a slow fermentation on natural yeasts, this wine
is aged for about a year in old French oak barrels.
The wine is not filtered before being bottled.
Average annual production:
6000 bottles.
S
1867
VINSANTO DEL CHIANTI
VINSANTO DOCG
A traditional blend of Sancolombano, Trebbiano
and Malvasia.
Harvest:
Selection of healthy and mature grapes in the harvest
period (mid October).
Vinification:
The grapes are dried on racks in the old “Vinsantaia”.
The wine is fermented in oak and chestnut casks of 100 Lt.,
where it remains for at least four years.
Organolettic characteristic:
Amber color, hints of dried fruit and spices.
It’s a traditional Vinsanto, semi-dry, as it used to
be made in the past.
Average annual production:
1.500 bottles of 0,50 Lt.
Temperatura di servizio:
It is advisable to drink it fresh, to 10 °-12 ° degrees.
S
1867
Fattoria di Sammontana
Via di Sammontana, 5
50056 Montelupo Fiorentino
Firenze
+39 (0) 571 54 20 03
www.fattoriadisammontana.com
info@fattoriadisammontana.com
Certified organic agricolture by BIOS (www.certbios.it)