Sangiovese Gualandus | Gualandi

DENOMINATION: Toscana IGT

TYPE: red

GRAPE: sangiovese 100%

PROVENANCE: Italy, Toscana

AGEING POTENTIAL: 6 years

SERVING TEMPERATURE: 16-18° C

GLASS: baloon

ALCOHOL: 14,5% vol.

FORMAT: 75 cl

THE WINE

TECHNICAL SPECIFICS

FRESHNESS: ◼︎◼︎◼︎◻︎◻︎
BODY: ◼︎◼︎◼︎◼︎◻︎
SAPIDITY: ◼︎◼︎◼︎◻︎◻︎
SOFTNESS: ◼︎◼︎◼︎◻︎◻︎
TANNIN:◼︎◼︎◼︎◼︎◻︎

NOTES FROM OUR SOMMELIERS

👁 of a beautiful intense ruby red tending to ruby;

👃🏻 the nose expresses an elegant and complex bouquet with cherry and blackberry, with intense spiced notes;

👄 the palate is characterized by an excellent taste structure, it is soft and full-bodied, balanced and persistent.

FOOD PAIRINGS

A structured wine with a strong character, to be combined with savory dishes, especially meat-based but also excellent with land-based first courses, cold cuts and cheeses. But a glass should also be enjoyed on its own.

WINE-MAKING AND REFINEMENT

At an altitude of about 150-300 meters above sea level, hand-harvested Sangiovese; fermentation on the skins without seeds and 40% of the stems for more than 20 days; two months maceration on the skins; ageing for 10 months in barrique and for one year in bottle.

YOU'LL LOVE IT FOR...

its intensity.

ORIGIN

TERROIR

Tuscany is unique for the cultivation of grapes. The history is secular, being a civilized land since the time of the Etruscans.

The farm is located in Montespertoli, an area that falls entirely within the Chianti area and hosts two main sub-areas: Chianti Colli Fiorentini DOCG and Chianti Montespertoli DOCG. Vinsanto del Chianti DOCG and Vinsanto del Chianti Montespertoli DOCG and IGT wines are also produced. It is one of the areas of Tuscany with the largest vineyard area, there are 1600 hectares dedicated to the cultivation of vines, of which 1400 are planted with Chianti DOCG.

The "capitals" of Chianti are the cities of Florence and Siena and its lands extend right between the two provinces: it is 70,000 hectares which include the entire municipalities of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti , Radda in Chianti and in part those of Barberino Tavarnelle, Castelnuovo Berardenga, Poggibonsi and San Casciano in Val di Pesa. The vineyards are exposed to the south and west at 360-530 meters above sea level. The terrain is made up of marl limestone, schist marl, clay schist and, subordinately, sandstone. The skeleton is essentially composed of alberese and marl, ideal for Sangiovese, and sandstone and clay in some individual vineyards such as Casi. Sangiovese, the main vine of the region, is a great interpreter of the unique characteristics of the land of the Black Rooster.

WINERY

Guido Gualandi has specialized in the research, replanting and enhancement of ancient vines such as Sangiovese, Abrusco, Foglia Tonda, Aleatico, Colorino, various Trebbiani, Malvasia and Pugnitello, grown in his area, the Chianti Colli Fiorentini, in the municipality of Montespertoli in the province from Florence.

He applies his own method, which is to intervene as little as possible on his wines. He adopts the fermentation together with the stems and the manual pressing at the press. Thanks to his research, in the vineyard and in the cellar, and to his dedication, Guido today produces wines of great drinkability and originality. These are wines that he calls "archaeological" because they have their roots in the centuries-old customs of Tuscany. In four hectares of vineyards, he produces a new and old wine at the same time.

The winery specializes in the vinification of native vines, including ancient clones such as Sangiovese Abrusco, Foglia Tonda and Pugnitello. These vines had been abandoned for more than a century, but were rediscovered by the University of Florence about twenty years ago and adopted by Guido Gualandi.

The cellar is very committed to respecting the environment: the water used is recycled; heating and hot water are produced by solar energy; electricity is produced by photovoltaic panels; for working the fields (in addition to wine, the company produces oil) they favor manual work, minimizing the use of the tractor.

The company has been organic since 2008.