{"product_id":"fattoria-sammontana-sangiovese-chianti-tuscany-it-2023","title":"Fattoria Sammontana - Sangiovese - Chianti, Tuscany, IT - 2023","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eStyle:\nThe most typical and traditional wine of the estate. A classic young Chianti: fresh, lively, and light to medium-bodied. Produced through organic and biodynamic viticulture.\n\n\u003c\/p\u003e\u003cp\u003eGrape Varieties:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSangiovese 90%\u003c\/li\u003e\n\u003cli\u003eCanaiolo 10%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eVineyard Details:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eExtension: 10 hectares\u003c\/li\u003e\n\u003cli\u003eVine training system: Guyot and cordone speronato\u003c\/li\u003e\n\u003cli\u003ePlanting density: 4,000 vines\/ha\u003c\/li\u003e\n\u003cli\u003eAverage vine age: 15–40 years\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHarvest:\u003cbr\u003e100% manual\u003c\/p\u003e\n\u003cp\u003eVinification:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMaceration and slow spontaneous fermentation with native yeasts in glazed cement tanks\u003c\/li\u003e\n\u003cli\u003eFrequent pump-overs and punch-downs\u003c\/li\u003e\n\u003cli\u003eAged in steel and concrete vats\u003c\/li\u003e\n\u003cli\u003eBottled without filtration\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eProduction:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAverage annual production: 20,000 bottles\u003cp\u003e\u003c\/p\u003e\n\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\n\u003cp\u003eThe Story\nThe Fattoria di Sammontana, with its adjacent Romanesque church of the 12th century, was originally a property of the Medici family, Grand Dukes of Tuscany. It was donated to the religious canons of the church of San Lorenzo in Florence. The monks used the property as a place of rest and retirement, but they also built a large underground cellar and a grand furnace with overlapping arches for the production of pottery and terracotta.\nIn 1867, the main building along with the church, furnace, and entire farm was purchased by Michele Dzieduszycki, a Polish nobleman who loved spending his vacations in Tuscany. His son, Maurizio, specialized in art and Renaissance literature, married an Italian woman, and settled permanently in Tuscany. But it is Maurizio’s son, Massimo, who first directed the farm toward excellence in quality wine and olive oil production.\nToday, the family—now in its fourth generation—runs the farm according to organic and biodynamic principles, preserving the traditions and winemaking secrets of this land.\nThe Land\nOur vineyards and olive groves slope gently down the hillsides that border the east side of the Arno Valley in Montelupo Fiorentino, just 20 km from Florence. We tend about 13 hectares of vineyards and more than 3,000 olive trees, planted between 70 and 150 meters above sea level.\nThe soil is alluvial, full of stones, gravel, and pebbles of various sizes, technically referred to as “skeletons.” This soil, often defined as “ungrateful,” is precisely what gives character and personality to our wines.\nOur Work in the Vineyard\nOur philosophy is traditional, rooted in old habits and respect for the land. The transition to organic and later biodynamic agriculture was a natural step.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003eSeasonal practices: Work begins in the fall after harvest with “green manure,” sowing legumes and grasses between the vine rows. In spring, these are cut and buried to enrich the soil. When needed, manure is added.\u003c\/li\u003e\n\u003cli\u003ePruning \u0026amp; training: Manual pruning and tying are carried out—using spurred cordon in some cases and Guyot in others.\u003c\/li\u003e\n\u003cli\u003eGreen harvest: Before summer, we selectively thin grapes to reduce yields, ensuring healthier vines and higher quality fruit.\u003c\/li\u003e\n\u003cli\u003eBiodynamic treatments: We apply preparations like “manure horn” (cow horn filled with composted manure) to the soil and silica sprays to the leaves, both diluted in “dynamized” water. Treatments with sulfur and copper are used sparingly, only when necessary, and always according to lunar rhythms.\u003c\/li\u003e\n\u003cli\u003eHarvest: All grapes are harvested by hand, beginning with white varieties and early-ripening reds, followed by the traditional varietals, and finally grapes for Vinsanto, which are dried on straw mats.\u003cbr\u003eOur Work in the Cellar\u003cbr\u003eOur aim is for our wines to express the personality, peculiarities, and characteristics of our terroir.\u003c\/li\u003e\n\u003cli\u003eWhite grapes: Softly pressed, the juice is separated from the skins and left to decant at low temperature before moving to steel tanks, where fermentation begins naturally on indigenous yeasts.\u003c\/li\u003e\n\u003cli\u003eRed grapes: Fermented naturally in large concrete tanks without added yeasts, enzymes, or tannins. The must undergoes frequent pump-overs, délestages, and punch-downs. After fermentation, open-air rackings are carried out multiple times to oxygenate the wine, avoiding filtration or clarification that could diminish its originality.\u003c\/li\u003e\n\u003cli\u003eAging: Depending on the wine, some are bottled young, while others mature in oak barrels or terracotta amphorae.\u003cbr\u003eThrough all these processes, a line of continuity emerges: wines that carry the distinctive mark of our land and our work, expressing a unique soil and environment distinct from much of Chianti.\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47547683766523,"sku":"00076660","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/4498c485bd4e982fdd12cfe1a2083848.jpg?v=1758690164","url":"https:\/\/satellitesb.com\/products\/fattoria-sammontana-sangiovese-chianti-tuscany-it-2023","provider":"Satellite SB","version":"1.0","type":"link"}