70% Sangiovese, 30% Trebbiano
Viticulture: Organic (certified)+ Biodynamic
Vineyards: All of the grapes are estate-grown and located all around their property. The soils are pretty consistent around most parcels – limestone and an alluvial influence, very stony, gravelly, a soil where not much else but their vines and olive trees can thrive. The farming has been organic since the first generation in the 1860’s (though officially certified since 2012), and biodynamic across all 16 hectares since 2012.
Vinification: The Sangiovese and Trebbiano grapes are harvested around the same time and hence vinified together. Destemmed then fermented in large concrete vats where maceration is for only around 2-3 days. The wine is then pressed and returned to concrete though a small part also goes into stainless steel. Bottled in March with a tiny sulphite addition, unfined unfiltered.
Other: ‘The name of this wine pays homage to the limestone based Alberese soil that predominates in Chianti area and to which the Sangiovese grape is so amenable.
The concept of this wine is one going back many generations where local winemakers would use some of their leftover grapes or lesser parcels to do a co-ferment of red and white and make table wine for the family.