TERRE DI GIOTTO IS A BIODYNAMIC FARM STARTED IN 2006 BY MICHELE LORENZETTI. LORENZETTI IS AN OENOLOGIST, BIOLOGIST + WINEGROWER. HE HAS BEEN PRACTICING BIODYNAMIC VITICULTURE SINCE 2004. HIS APPROACH IS PRACTICAL AND RATIONAL: FOCUS ON DIRECT EXPERIENCE AND SCIENTIFIC RESEARCH RATHER THAN THEORETICAL AND PHILOSOPHICAL SPECULATIONS.
vines date back to 1972, 220m elevation, 3 hectare plot, deep calcareous clay soilÂ
vibrant alternative to most heavy Chianti, aromatic, bright red fruit, autumn leaves, violets, spice, plums, black pepper, black cherry,Â
region: Mugello, Toscana, Italy
varietal: 60% Sangiovese, 30%Â Canaiolo and 10% Malvasia Nera
style: red
farming/cellar: biodynamic, organic, Demeter certified, ambient yeast, ferments naturally in cement for 2-3 weeks, aged 8 months in steel tanks, and is bottled with no fining or filtration and only minimum amounts of added SO2.
pairing: charcuterie, lasagna, chicken breast stuffed with mozzarella and prosciutto.
