VIN DELLA LUNA red wine Sangiovese
VIN DELLA LUNA
Denomination:Protected Geographical Origin Tuscany
Company converting to ORGANIC Farming
INTERESTING FACT: The “governo”method was used for the first time in 1837 by Baron Ricasoli in Chianti to make wine that is centred on the crispness, pleasantness and liveliness of its fruit.
Mario Soldati talks about this method at lengthin his bookVino al Vino: Obtaining a governed wine at harvest time involves taking part of the grapes - the healthiest and finest, ripest Sangiovese – picking the bunches early and leaving them for six weeks on wooden racks in the air to dry out. Once pressed these grapes produce a must which, when added to the wine which has just finished fermenting and has used up all its sugars, triggers a second fermentation which continues until spring.
Production zone:Scansano - Tuscan Maremma
Gentle hills exposed to the Grecale and Maestrale winds
Vineyard elevation: 270 m a.s.l.
Soil type: volcanic with high percentage of gravel
THE VINEYARD:Grapes exclusively from the San Pellegrinovineyard, so named as legend has it that the saint stopped in the area during his pilgrimages.
Grown organically without the use of pesticides, the grapes are treated when necessary with limited quantities of copper and sulphur and fed with organic substances.
Age of the vineyard:19 years old
Planting density:4,500 plants/HA
Yield per Ha:60 QL/HA
Vine training method:Cordon spur pruning andguyot
THE HARVESTPicking time: mid-September for the first fermentation grapes and early October for those to be used for the second fermentation.
Picking method: the grapes are always hand-picked, very early in the morning when it is still dark and the grapes are still cool from the night, which is the perfect temperature for picking.
WINEMAKING METHOD:Natural fermentation without selected yeasts.
Low-temperature vinification (max 27°C) with 6 days on the skins and decanting once fermentation is complete.
In the meantime, the grapes to be used for the second fermentation, the governo grapes, are left to dry on wooden racks until they lose around 15% of their weight. After around four weeks of
drying, they are destemmed, pressed and added to the already fermented Sangiovese. Fermentation continues until all the sugars are used up and themalolactic fermentation is naturally activated at the end of the first fermentation.
AGEING:in stainless-steel on the fine lees for 3 months.
BOTTLE AGEING:from the April after the harvest onwards.
DESCRIPTION:Sangiovese Governo Toscano IGT isa bright ruby red coloured wine with immediately intense and intoxicating mixed berry aromas. It then wraps around the palate and reveals a well-balanced flavour, soft tannins and a pleasant acidity.
SOMMELIERS ADVICE:Try it with an excellent Florentine steak, letting the spicy notes, which really bring out its flavours, wash over you. It is excellent with game-basedmain dishes: try the governo with Maremma wild boaror pheasant with mushrooms.
For pasta dishes,an egg pasta with a ragout sauceis excellent with Vin della Luna but so is a rustic pasta and beanswhich will leave you with a pleasant contrast between the sweetness of the beans and the mild acidity of this excellent red wine.
Recommended serving temperature: 18° / 20°C
Best glass to use: A large round balloon glasswill bring out its aromas and flavours.