Bottler: Le Masse Società Agricola s.s., Loc. Le Masse 5, 50023 Barberino-Tavarnelle / Italy
In the glass
Colour
Dark, sparkling orange with golden reflections and a slight haze.
Nose
Multi-layered notes of peach and bitter-fresh mandarin peel, underpinned by earthy forest floor, light tobacco leaves, delicate smoke as well as Mediterranean rosemary and sage.
Palate
Powerful, juicy and refreshingly austere at once, carried by a structured, invigorating acidity and a long-lasting, tartly spicy finish.
Character
An artisanal orange wine with an unadulterated soul, skilfully balancing freshness and depth through its lively structure and fine bitterness.
Pairing
Excellent with roast chicken with herbs, hearty oven-roasted vegetables or mature hard cheese.
Notes
Fermented on the skins in handcrafted terracotta amphorae by the sculptor Lorenzo Vignoli without the addition of sulphur and aged without temperature control.
Tasting note
Colour & appearance
Deep, gleaming orange with golden reflections and a fine, natural haze.
Nose
A terracotta-inflected perfume of fascinating depth: succulent peach meets the bitter-fresh peel of mandarins. Behind this lies an earthy-spicy dimension of forest floor, pale tobacco leaves and cool cedarwood, underpinned by nuances such as campfire smoke, rosemary, sage and crushed pepper.
Palate
On the palate, the wine is powerful and juicy yet at the same time fascinatingly austere. Its raciness and density engage in a tension-filled dialogue with a gripping, taut acidity. A cool, resolute texture sets the pace.
Finish
The aftertaste resonates intensely; the tart citrus fruit merges with the ethereal fan of herbs into a long, lingering finish.
Terroir & origin
Grown in Barberino Val d’Elsa in the heart of Chianti Classico. Robin Mugnaini runs the family estate, which has been organically certified since 2020, with a biodynamic approach and an artistic soul.
Grape variety & vinification
Trebbiano with a little Malvasia from vines planted in 1974, harvested by hand. Fermentation takes place spontaneously with natural yeasts and without temperature control on the skins in 800-litre terracotta amphorae made by the sculptor Lorenzo Vignoli. After racking, the wine matures for a further six months in these clay vessels and rests in bottle for at least four months before release.
Food recommendations
Excellent with pan-fried octopus, pork belly with fennel seeds or mature Pecorino.
Special features
A radically honest, handcrafted skin-contact wine from amphora that unites the Florentine terracotta tradition with uncompromising biodynamics.
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