Description
Valdonica
They create top wines from re-cultivated, rare grape varieties that are native to Tuscany … all organic and organic – they follow the flow of nature. Their vineyards are newly planted in untouched natural soils, the highest Sangiovese – vineyards of the region, marine microclimate, volcanic soils, rain is the exclusive irrigation. Organic & Organic The care of the vineyards, the fermentation, the maturing, the storage – all processes follow biological and certified guidelines. The wine cellar is newly built and meets the most modern ecological standards. Wines, Vineyards, Wine Cellars and Operations – all organically certified. Organic certified farms and wines, for example, are allowed to certify chemically processed vineyards as organic after 3 years of transition. This contradicts Valdonica’s view: soils contaminated with chemicals are not free of chemicals after 3 years of transition – in reality, the transitional period is decades. Plantings in natural soils are guaranteed organic!
Baciòlo Monteregio di Massa Marittima Sangiovese Riserva DOC
Valdonica’s Riserva. Made in small quantities (only a few thousand bottles are produced and only in the best years), Baciòlo is a further barrel selection of the Sangiovese already earmarked for the Saragio – the best of the best. Like all of the reds at Valdonica, it is fermented in small, 1100L, food-grade, plastic containers. Wild yeast fermentation and subsequent maceration last, on average, 5 to 6 weeks. The wine is punched down by hand, between 2 to 3 times a day dependingon the stage of fermentation. Between 10 and 50% whole clusters (non-destemmed grapes) are used – the percentage varies according to the vineyard and the ripeness of the stems. At the end of fermentation/ maceration, each ferment is pressed out separately into stainless-steel tanks where it settles overnight before being racked into barriques (20% new). Baciòlo is aged for a further 6 months to complete a total of 24 months ageing.
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