A vintage that demanded craftsmanship: a long, wet spring cost fifteen percent of the crop, but what remained ripened fully. Deep ruby, ripe red fruit, sturdy yet balanced throughout.
Intense ruby red, deeper in colour than most vintages, which announces the richness of the aromatics. The nose offers a bouquet of ripe red fruit: cherry, plum and strawberry, with a savoury undertone. On the palate the wine shows a robust yet balanced structure, with soft, well-integrated tannins and a freshness that keeps the ripeness in check. The finish is warm and persistent, returning to that ripe cherry fruit with a light clove edge. A Sangiovese that gives generously already, yet will see out the next few years without effort. It feels at home with heartier dishes: ossobuco, game ragout, grilled sausage or a more mature pecorino. Serve at 16 to 17 degrees.
In Montalcino, grandparents call their granddaughters potazzine, after the small, brightly coloured birds of the Tuscan countryside. That is what their grandmother called Viola and Sofia, the daughters of owner Gigliola Giannetti — and the estate grew in step with them: Viola was born in 1993, the founding year, and when Sofia arrived in 1996 two more hectares took the total to five.
From its first harvest the estate has worked with wild yeasts alone. Not folklore but a risk: such a fermentation can stall before it has finished. Oenologist Roberta Tiberi keeps it on course — everything here is women's work — and those yeasts give the wines their extra dimension.
In a wet, disease-prone year like 2023 the altitude of the vineyards — up to 507 metres — was not a luxury but a rescue. It kept the grapes healthy where lower-lying plots gave in.
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