In the area between Montepulciano and Acquaviva, in the province of Siena, Tuscan viticulture produces yet another wine of great quality: the Nobile di Montepulciano wine, in fact. In this area Federico Forsoni initially bought 35 hectares of land, which today have become 50, with the main purpose of raising livestock and producing cereals, reserving six hectares of vineyard for the production of wine for family use.
Upon Federico’s death, the company was inherited by his daughter Dora who, from the beginning, dedicated herself body and soul to a radical transformation of the same, making it a winery dedicated to the cultivation of native vines in the area: Prugnolo Gentile (the way Sangiovese is called in that area), Mammolo, Malvasia, Trebbiano, Grechetto and Canaiolo nero.
It is Dora’s determination that fascinates her friend Patrizia, and draws her into the cellar, where the tasks are very clear: the first will take care of the wine production while the second will take over the management of the company.
The combination works and these two ladies looking so rustic farmer, I have met several times at the tasting benches of wine fairs, are able to make understand the quality of their wines to a circle of enthusiasts that grows year after year, to conquer the most prestigious international markets.
Yet the recipe for Sanguineto wines is relatively simple and traditional: spasmodic attention to the production cycle of individual plants, very low fertilization, no invasive interventions or preventive treatments. The only exception concerns the use of copper and sulfur, exclusively to the occurrence in case of vine diseases.
So much attention in the vineyard requires much less in the cellar, because Mother Nature has done almost everything in the vineyard, so now there is only to let begin the spontaneous fermentation with the native yeasts and then let refine the wine obtained in large oak barrels.
Despite being mainly famous for its reds, Sanguineto also produces an igt white wine, Bianco Toscano in fact, a blend of grapes (Malvasia Toscana, Malvasia a Bacca Bianca, Trebbiano Toscano, Biancame and Grechetto Bianco) planted in Sanguineto vineyard.
On a medium-textured soil, of Pliocene origin (between 5.3 and 2.5 million years ago), the vineyards have been planted since 1963, with the last grafts carried out in 2017, always with a planting density that is around 2400 plants per hectare, all placed in an optimal condition as regards exposure.
From here the grapes are carefully picked in crates and immediately taken to the cellar where they undergo the complete destemming and the aforementioned natural fermentation, lasting just over a month. In the case of this white, the aging takes place in vitrified concrete tanks, where it rest for a few months before being bottled and marketed.
The 2015 vintage shows an intense straw-yellow color, slightly opalescent, with an olfactory range that opens on notes of Kaiser pear, gooseberry, chlorophyll and hay, followed by balsamic toffee, dehydrated pineapple and blond tobacco. The palate combines the freshness brought by a slight oxidation, in my opinion wanted and very well controlled, to a good body, in which peeps out a discreet softness that acts as a counterbalance the initial freshness; all enriched with the return of fresh and dehydrated fruit, and hay, which accompany the sip to a juicy and long finish.
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