Husband and wife duo, Alessandro Tofanari and Simona Orsini, have been producing wine in the San Giminiano area of Tuscany for over two decades.
Their approach is one of low intervention, both in the vineyard and the cellar, but also revisiting ancient growing techniques and wine making styles. Vernaccia made with Ancestrale method. Slow pressing of the grapes, the wine then spends 4 days on gross lees, at cold temperature. This helps with texture and complexity. After bottling, the fermentation continues until no sugar remains. No sugar added, and de-gorged before release. Ripe grapes on the nose, with some floral characters (rose), fresh and fragrant. On the palate it is savoury, and moreish, but still holds a lot of freshness.