Fattoria Le Masse
The Mugnaini family have owned and farmed the Le Masse estate, just south of Florence in Barberino val d'Elsa, since the 1950s. Their vineyard holdings of 26 hectares straddle the Chianti Colli Fiorentini and Chianti Classico appellations. Since 2009, siblings Robin and Lea along with their mother Christiane began bottling approximately 7000 bottles of mainly red wine from their top sites. Along with this advancement, they have begun to work exclusively organically which means only using certified organic products in their vineyards. They plan to be certified organic in 2020. Recently they have gone beyond mere organic farming to also practice biodynamic methods including Preparation 500 (cow horn manure for soil health) and use of the biodynamic calendar in the vineyards and cellar.
The winemaking at Le Masse is unfussy and focuses on highlighting the natural attributes of their regions and indigenous grapes. Grapes are hand harvested, wines ferment with native yeasts in tank, and only manual punchdowns are employed. Active oak and sulfur additions are kept to a minimum as well. We love Le Masse for the sense of refined rusticity we find in their wines.
Website: fattorialemasse.com
The winemaking at Le Masse is unfussy and focuses on highlighting the natural attributes of their regions and indigenous grapes. Grapes are hand harvested, wines ferment with native yeasts in tank, and only manual punchdowns are employed. Active oak and sulfur additions are kept to a minimum as well. We love Le Masse for the sense of refined rusticity we find in their wines.
Website: fattorialemasse.com
'Camporella' IGT Tuscana
From trebbiano fines planted in 1961 and 1986 on sand and clay, this skin contact ('orange') wine ferments with native yeasts in 8hl amphora without temperature control. Daily punchdowns occur through fermentation which lasted nearly 1 month. Juice and skins sit together for 5 months to extract color and aromatics. The wine is then bottled and released in its youth. 900 bottles are produced.
Shelf Talker
From trebbiano fines planted in 1961 and 1986 on sand and clay, this skin contact ('orange') wine ferments with native yeasts in 8hl amphora without temperature control. Daily punchdowns occur through fermentation which lasted nearly 1 month. Juice and skins sit together for 5 months to extract color and aromatics. The wine is then bottled and released in its youth. 900 bottles are produced.
Shelf Talker
Chianti DOC
40 year old vines of sangiovese on a mixture of sand and clay soils produce this delicate and ripe Chianti. Grapes are hand harvested in late September into early October and ferment with native yeasts in stainless steal. Maceration lasts 30 days without any sulfur additions. The wine is then transferred to cement tank for 8 months after which it is bottled and released in its youth. 3200 bottles are produced.
Shelf Talker
40 year old vines of sangiovese on a mixture of sand and clay soils produce this delicate and ripe Chianti. Grapes are hand harvested in late September into early October and ferment with native yeasts in stainless steal. Maceration lasts 30 days without any sulfur additions. The wine is then transferred to cement tank for 8 months after which it is bottled and released in its youth. 3200 bottles are produced.
Shelf Talker