Fattoria di Sammontana Chianti 2017
Our work in the vineyard starts in the fall, immediately after the harvest, with the “green manure”, the practice of sowing legumes (beans, peas) and grass between the rows of vines. During spring we then cut and bury them, thus enriching the soil with natural fertilisers. Depending on the need, this process may be integrated with the addition of manure.
After pruning and tying of the vines, we work the land to remove weeds, avoiding using any type of herbicide. We fight the parasites in the vineyard exclusively with sulfur and copper, according to the organic certification protocol, thus excluding any product of chemical synthesis.
In our “biodynamic” vineyards, in addition to the above described treatments we spray “cow manure” on the land (a cow horn filled with manure and then buried in the soil until maturity) and silica on the leaves, with both preparations accordingly diluted in “dynamized” water. The whole procedure is made following the rhythms of moon.
Before the summer, we select the leading vines on which we will then perform the green harvest (selection of the healthier bunches of grape), to raise the product quality. Finally, our harvest starts at the end of August with the white grapes and lasts until end of September with our sangiovese toscano grapes.
Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This appellation within Tuscany has it all: sweeping views of rolling hills, endless vineyards, the warm Mediterranean sun, hearty cuisine and a rich artistic heritage. Chianti includes seven subzones: Chianti Colli Fiorentini, Rufina, Montalbano, Colli Senesi, Colline Pisane, Colli Aretini and Montespertoli, with area beyond whose wines can be labeled simply as Chianti.
However the best quality comes from Chianti Classico, in the heart of the Chianti zone, which is no longer a subzone of the region at all but has been recognized on its own since 1996. The Classico region today is delimited by the confines of the original Chianti zone protected since the 1700s.
Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 25-30% of the blend. Generally, local varieties are used, including Canaiolo, Colorino and Mammolo, but international varieties such as Cabernet Sauvignon, Merlot and Syrah are allowed as long as they are grown within the same zone.
Basic, value-driven Chianti is simple and fruit-forward and makes a great companion to any casual dinner. At its apex, Chianti is full bodied but with good acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, balsamic and tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.