Tuscany has come a long way since the days when many of us were introduced to this storied region with quaint straw basket bottles of thin and innocuous Chianti! Today, Tuscany is a powerhouse in the global wine world and every glass of Tuscan wine represents part of this region’s fascinating history.
Tuscany’s story began in the 7th century BC when the Etruscans learned wine making from the Greeks who had colonized southern Italy. Wine production was largely influenced by women who had the same rights as men in everyday life and were instrumental in cultivating the vineyards which at the beginning were trained on trees! The Etruscan influence and evolution of women and winemaking in Tuscany continues today as you will see!
Over time Etruscan wine was exported widely throughout the Mediterranean. During Roman times, France and Spain became the prime sources of wine for the empire, which relegated Etruscan wine to its local market, present day Tuscany. The region’s importance grew during the Middle Ages and Renaissance when monasteries, abbeys, and churches became important centers of agricultural innovation, and bustling cities during the Renaissance developed thriving trade networks. Iconic wine producing families -- Frescobaldi, Antinori, and Ricosoli -- prospered, and even Michaelangelo, a very busy man, found time to produce his own wine!
Chianti became the first wine appellation in the world on September 24th, 1716. Today, Tuscany has many different appellations offering their unique stories and experiences through their viticultural history. Numerous regulatory measures -- DOCG, DOC, and IGT -- have been established to insure that production methods and yield standards create the best wine possible. That being said, Lamberto Frescobaldi, owner of the legendary Marchesi de’ Frescobaldi Estate says that “while tradition provides respect for inherited practices, one must not become overly attached to the past.”
So join us this Friday, September 18th from 4:30-6:30 at The Local and Saturday, September 19th from 10:30-2:30 at our Outpost inside 5th Quarter in Waitsfield as we celebrate the past and welcome the future of one of the world’s greatest wine regions!
-- Jack
Ampeleia is a biodynamic project located in Tuscany’s Upper Maremma district that was founded in 2002 by Elisabetta Foradori, one of Italy’s most revered natural winemakers. Their mission is to overdeliver bright unfussy quaffers that offer the purest expression of the varietals they choose.
Unlitro Bianco is a field blend -- mostly Trebbiano -- with a splash of Vermentino and Malvasia- that captures the coastal essence of Tuscany! Flavors and aromatics of green apple mingle with citrus and herb notes. A salty snap with lemon zest cruises over a lingering finish of limestone minerality!
Winemaker Maria Sole prepares a unique blend of 70% Sauvignon Blanc and 30% direct pressed Sangiovese which is vinified as a white wine to add complexity. Maria allows the Sauvignon Blanc to macerate on the skins for 3 days to add a touch of color and texture but not enough to become a full-on skin contact style wine.
The fruit for Zacinta Revi comes from 20 year old vines in the chalky clay soils of the Poggio alle Ficaie vineyard. The wine is aged for 6 months on the fine lees in stainless steel after a natural fermentation without temperature regulation.
Maria Sole’s farm is called Ficomontanino (“little fig mountain”). Not only a vineyard and winery, the estate produces olive oil and breeds horses. The name of the wine is named after one of her favorite horses!
The fruit for Zacinta Revi comes from 20 year old vines in the chalky clay soils of the Poggio alle Ficaie vineyard. The wine is aged for 6 months on the fine lees in stainless steel after a natural fermentation without temperature regulation.
Maria Sole’s farm is called Ficomontanino (“little fig mountain”). Not only a vineyard and winery, the estate produces olive oil and breeds horses. The name of the wine is named after one of her favorite horses!
IGT labels were created in 1992 to give winemakers the freedom to use non traditional grapes like Cabernet Sauvignon or Merlot without breaking the local laws and regulations. Before the IGT category existed these wines were sold under the basic label “ Vini da Tavola” or “table wine”.
Elisabetta’s red interpretation is a blend of Alicante Nero, Sangiovese, Mourvèdre, and Alicante Bouschet. The grapes are sourced from the clay, silt, and marine fossil laden soils of the Cannicceto Vineyards where the grapes are co-planted together.
There are big aromas and an explosion of fruit complemented with a pleasant balsamic and spicy richness. You can detect a touch of cedar here along with cherries and pepper. The tannins are crunchy with a vibrant and crisp acidity! Simple, unpretentious, informal, dynamic, and super approachable all at once!
Fattoria Fibbiano is located in Terricciola, set in the hills between Pisa and Volterra, part of an area steeped in history and colorful legends. The estate was founded in 1707 and in 1997 Giuseppe Cantoni purchased Fattoria Fabiano.
His son, Nicola Cantoni, is the winemaker and oversees some vineyards that are over 100 years old and made up of rich marine fossils dating back to the Pliocene Epoch, about 3.6 million years ago! Nicola aspires to create his wines that “follow the dream of the local people.”
The wine is a blend of 70% Sangiovese and 30% Colorino that is destemmed and crushed at harvest and goes through ten days in stainless steel, aged for four months in Slavonian wood barrels, and followed up with four months of bottle aging. It is well-structured with smooth tannins and notes of spice, cherry, and licorice.
Podere Campriano is located on a hill overlooking the small Tuscan village of Greve in Chianti. The estate was established in 1937 and four generations later is run by Elena Lapini and her husband Luca. Campriano is the name that Etruscans used only for the highest quality growing areas.
The wine is made up of 100% Sangiovese from less than two hectares of pampered vineyards grown in Galestro (clay and schist) soil. This bottle evokes “frutti di bosco”, or a scorched earth profile with a touch of spice , clove, star anise, moss, and black pepper. Pungently savory and herbaceous -- this wine is the perfect foil for any and all pasta dishes!