Why produce Sangiovese on the coast, whereas French vines rule the place now?

Because Tuscany has always been the Sangiovese’s land, or better the “Sangioveto”, as the ancient farmers used to call it. It is here that Sangiovese can be expressed with the vigour often not achievable in Chianti.

The Gabbriccio comes out from an autochthonous Sangiovese Piccolo vineyard which favours fresh and fruity aromas, while the ageing process adds a particularly spiced complexity.

The sun and the clayey soil give the Gambriccio solid structure which enables the wine to be presented in purity and to support long ageing periods.

Varieties: Sangiovese piccolo

Age of the vineyard: More than 20 years

Altitude: 200 m a.s.l.

Soil: Lacustrine clays with palombini interbeds

Planting density: 5500 plamts/ha

Training method: Single spurred cordon

Harvest: Manual

Wine making process: Destemming without pressing, alcoholic and malolactic fermentation in steel tanks

Aging: 36 months in 50 hl barrels, min. 36 months in bottle

Aging potential: Over 10 years

Alcohol content: 13,5° – 14°

Serving temperature: 18 – 20°C

Food pairings: Dried beef (Bresaola style), tagliatelle with meat or tomato sauce, roasted white meats, fish stew “Cacciucco alla livornese”. Cheese: aged parmesan and pecorino.