Wine Ottomani, Canaiolo, Toscana IGT, 2011

Ottomani, Canaiolo is a dry red wine made from Canaiolo, an ancient variety typical of Tuscany, which produces wines with a unique phenolic and aromatic profile, suitable for long aging. Only grapes from vines over 45 years old are used for this wine. The harvest is done manually. The fruit is placed in small containers to preserve their integrity. Only the best bunches (small in size, perfectly ripe) are used to create the wine, selected one by one in the vineyards directly by the owners of the estate. Spontaneous fermentation is carried out with local yeasts naturally present on the grapes. Maceration takes place in open barriques with a capacity of 225 liters. This allows for an extremely soft “manual” pressing of the must, thereby preserving the integrity of the Canaiolo skins, which are very delicate by nature. Maceration lasts at least 40 days. The wine then ages for at least 16 months in new barriques on fine sediment, kept in suspension by the batonnage method. During these months, the wine undergoes spontaneous malolactic fermentation. Before bottling, the wine undergoes cold stabilization. Clarification and filtration are not performed.