Terre di Giotto
Gattaia, a small section of Vicchio del Mugello (province of Florence), houses since 2006, the Azienda Agricola Terre di Giotto, a project run by Michele Lorenzetti, biologiest and oenologist, which since 2004 carries a consultant in Biodynamic Viticulture. The land is between 500 and 600 meters in altitude for a total of three hectares, of which one hectar of vineyard planted with Pinot Noir, Sauvignon Blanc and Riesling and another 2,000 plants from old varieties originally from the Loire. The soils are limey-clay loam, rich in shale and sandstone.
The wines
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“Gattaia" Bianco Toscana IGT – 2014
White Mainly Chenin Blanc (70%), Sauvignon Blanc (30%) • Vines Age 15 years • South-East Exposure • Soils are limey-clay loam, rich in shale and sandstone • Altitude 500-600 mt asl • Spontaneous fermentation in concrete vats without yeast, enzyme and other oenological adjuvants • 18 months ageing in concrete vats • 18 months of bottle fining before the release -
"Gattaia" Rosso Pinot Nero Toscana IGT – 2014
Red 100% Pinot Nero • Vines Age 15 years • South-East Exposure • Soils are limey-clay loam, rich in shale and sandstone • Altitude 500-600 mt asl • Spontaneous fermentation in concrete vats without yeast, enzyme and other oenological adjuvants • The vintage 2014 is the only one in which he didn't use the stalks because he normally uses them for a 2-3 weeks long Maceration • No clarification or filtration • 24 months ageing in 225l, 300l and 500l casks • 24 months of bottle fining before the release
