The Timeo, a pure product of the Canaiolo grape, was carefully harvested by hand at the end of September. The wine went through a natural fermentation with indigenous yeasts, followed by a maceration between 35 and 40 days on the skins in 5-hl steel tanks, leaving the temperature unimpeded. With no sulphur or pumping during the fermentation phase, this process was undisturbed. Afterwards, the Timeo enjoyed a one-year maturation period in steel tanks. Located in Barberino Val D'Elsa and planted in 1961, the vineyard is home to these grapes with its mix of sandy and clayey soils at 320 metres above sea level. Canaiolo Nero, a traditional Tuscan grape variety whose origins date back to 1303, plays almost exclusively a supporting role as a partner in blends.
The wine shimmers seductively with a slightly transparent ruby red, brightened by garnet reflections.
The Canaiolo reveals a charismatic melange of ripe black cherries, plums and blackberries, enriched with notes of undergrowth, warm forest floor and vineyard soil. A breeze of black olives and ground cherry stones enters the scene. A pleasantly sweet yeast note, densely interwoven with the ripe fruit, completes the seductive character.
On the palate, Timeo impresses with ripe, red fruitiness. Flowing, you can feel the difference to the house Sangiovese. The Canaiolo presents itself silky with ripe acidity and discreetly sweet fruit. Yet it remains exceptionally structured with lively acidity and a wonderfully juicy body. Every sip brings forth the question why one does not enjoy the pleasure of a varietal Canaiolo more often.
Accompanying food suggestions
Treat yourself to the wine in combination with crisp Pizza Margherita or a fresh rocket salad with grilled fish. The convincing interplay with spaghetti carbonara or fusilli with summer vegetables and parmesan should also definitely be tried.
Le Masse Società Agricola s.s., Loc. Le Masse 5, 50023 Barberino-Tavarnelle, Italy. Organic certificate: IT-BIO-006