Our Wines
Sincere wines for curious palates and open minds
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Cuna Pinot Noir
A Tuscan Pinot Noir with an aristocratic and rural soul, capable of uniting in a sip the typical rusticity of the Casentino territory with the impeccable elegance of the grape variety. It is a rich, subtle, and refined red, obtained through fermentation with indigenous yeasts, without filtration. Taut, elongated, harmonious, and pleasantly wild.
The harvests are carried out almost weekly, bringing home grapes that showcase different stages and characteristics of the variety; from very vibrant grapes with acidity and aromatic freshness of a newly blossomed youth, to the full maturity of deep body and structure.
Sempremai The Etruscan Abrostine
Harsh, skin and bones like those of the wild rose or the blackthorn, abrostine indeed comes from the domestication of a wild grape: the labrusca of Pliny the Elder (N.H. XIV, par. 93) and the ‘Vitis vinifera ssp. sylvestris’ of botany. Here, it is planted on a sun-drenched slope yet it buds late and ripens very late, being late-ripening by nature.
The cold harvest of these sparse and scattered bunches occurs after 20 October, with the beech trees in the Apennines already cloaked in autumnal foliage and sometimes with snow.
The abrostine grape, rich in colour and natural tannins that are good for the heart and circulation but potentially rough, is entirely hand-sorted into open tonneaux and immediately stomped by foot to aid the extraction of anthocyanins during the first three days of maceration.
It is pressed early and aged for a long time in wood, beyond three years, and is ALWAYS bottled, like all our wines, after at least two years in bottle.
Brendino Cru Pinot Noir
All the CUNA in agronomy (except for the planting density of 11,500 vines/ha compared to 10,000); but from a single small vineyard (Brendino) located at 550 m, just 50 metres higher than the vineyard garden for CUNA and where the genius loci exudes an impressive influence, the spirit of the place is airy and has a sense of vastness.
It is only the last pinot grapes harvested around the first days of October.
The winemaking technique deviates from the CUNA as these grapes, after the extraordinary selection by the pickers for individual imperfect or worse “overripe” grapes discarded one by one, are fermented almost entirely as whole bunches.
Two years in Burgundy pieces and always at least two years in bottle before release.
Drink of elevation – thaumaturgical wine
