Il Bioselvatico
Il Bioselvatico Toscana Magnum 2020
Regular price
€54,00
List price:
Indicates the price of the product before the start of the promotion
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Lowest price:
Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods
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| Denomination | Toscana IGT |
|---|---|
| Size | 1,50 l |
| Alcohol content | 13.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | Sangiovese |
Details
Perfume
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
Meat
Game
Cheese
Matured cheese
Pork
Producer
Il Bioselvatico
From this winery
The IlBioSelvatico project was officially born in February 2018 when I took over the management of the family's historic agricultural property, which until then had been run by my Father and Aunt who were restaurateurs by profession.
In truth, with the help of Federico Staderini (Ornellaia's very first Oenologist in 1984) we had made some small vinification and bottling trials of the 2015/2016/2017 vintages for investigative purposes.
In 2018, on the other hand, the professional activity took shape on the 4.2 ht of Sangiovese Vineyard and in the 800 olive trees, distributed in two locks of 3.5 ht in total, all in a single body in the locality of Oliveto in the Municipality of Civitella in Val di Chiana, in the heart of Tuscany between Siena and Florence in the province of Arezzo.
The estate was brought under an organic regime by my relatives back in the early 2000s, and since 2018 Stefano Amerighi has been working alongside us to further strengthen our sensitivity towards the natural fertility of the soil and minimal interventionism with mechanical means and treatments, as well as setting the vineyard towards a system that looks to Burgundy of many years ago.
The geological matrix is that which characterises the Valdichiana Aretina with soils rather loose Sablo/Argillaceous soils.
The environment enjoys characteristics of absolute excellence thanks to the presence of lakes, rivers springs and dozens of hectares of forest (with an incredible variety of different plants), an ideal habitat ideal habitat for animals and insects and a place of Life and Biodiversity.
In the production of grapes and the making of wine we are inspired by Ancient Customs Borgognotte with double pruning, burning the shoots and no topping, managing the development of the shoots with manual bunching. The yields are naturally very low and there are many harvests (at least 20) spread over more than a month between the month of September and the first half of October: we exclusively harvest the grapes Sangiovese by hand and take them immediately to the winery in 20 kg crates.
Vinification is carried out in open tonneaux using the whole cluster of grapes (100%) by crushing them with feet and hands without the use of any mechanical means. At the time of racking, the solids are gently pressed using an old manual winepress that we have restored and painted in a food-safe manner.
The wine, without any oenological additions, matures the first year in used tonneaux and the second in Food Cement; the wine destined for Magnums does an additional year of Cement (thus 2 in total) than the 0.75 bottle.
After these two years of ageing in the cellar, the wine is bottled (with the Moon good August moon on Fruit/Flower days) and remains in our cellars for another 10/12 months before going on sale.
We produce a single Wine where we put all our Energies and Passions avoiding dispersing our focus and our healthy ambitions over several labels for a total of total of around 10000 bottles and 800 Magnums that derive from a collection that average of 140 quintals of grapes.
The company also produces around 1000 bottles of Tuscan Olive Oil with Leccino olives, Moraiolo and Frantoiano olives harvested in a single day and taken to be pressed the same day at the Franci oil mill in Montenero d'Orcia, considered the best oil mill in Italy.
We are totally committed to an Ancient (and therefore very current) Philosophy, interpreting it with great courage to produce a Healthy, Original and Living Wine.
A Wine of Body and Heart. Read more
In truth, with the help of Federico Staderini (Ornellaia's very first Oenologist in 1984) we had made some small vinification and bottling trials of the 2015/2016/2017 vintages for investigative purposes.
In 2018, on the other hand, the professional activity took shape on the 4.2 ht of Sangiovese Vineyard and in the 800 olive trees, distributed in two locks of 3.5 ht in total, all in a single body in the locality of Oliveto in the Municipality of Civitella in Val di Chiana, in the heart of Tuscany between Siena and Florence in the province of Arezzo.
The estate was brought under an organic regime by my relatives back in the early 2000s, and since 2018 Stefano Amerighi has been working alongside us to further strengthen our sensitivity towards the natural fertility of the soil and minimal interventionism with mechanical means and treatments, as well as setting the vineyard towards a system that looks to Burgundy of many years ago.
The geological matrix is that which characterises the Valdichiana Aretina with soils rather loose Sablo/Argillaceous soils.
The environment enjoys characteristics of absolute excellence thanks to the presence of lakes, rivers springs and dozens of hectares of forest (with an incredible variety of different plants), an ideal habitat ideal habitat for animals and insects and a place of Life and Biodiversity.
In the production of grapes and the making of wine we are inspired by Ancient Customs Borgognotte with double pruning, burning the shoots and no topping, managing the development of the shoots with manual bunching. The yields are naturally very low and there are many harvests (at least 20) spread over more than a month between the month of September and the first half of October: we exclusively harvest the grapes Sangiovese by hand and take them immediately to the winery in 20 kg crates.
Vinification is carried out in open tonneaux using the whole cluster of grapes (100%) by crushing them with feet and hands without the use of any mechanical means. At the time of racking, the solids are gently pressed using an old manual winepress that we have restored and painted in a food-safe manner.
The wine, without any oenological additions, matures the first year in used tonneaux and the second in Food Cement; the wine destined for Magnums does an additional year of Cement (thus 2 in total) than the 0.75 bottle.
After these two years of ageing in the cellar, the wine is bottled (with the Moon good August moon on Fruit/Flower days) and remains in our cellars for another 10/12 months before going on sale.
We produce a single Wine where we put all our Energies and Passions avoiding dispersing our focus and our healthy ambitions over several labels for a total of total of around 10000 bottles and 800 Magnums that derive from a collection that average of 140 quintals of grapes.
The company also produces around 1000 bottles of Tuscan Olive Oil with Leccino olives, Moraiolo and Frantoiano olives harvested in a single day and taken to be pressed the same day at the Franci oil mill in Montenero d'Orcia, considered the best oil mill in Italy.
We are totally committed to an Ancient (and therefore very current) Philosophy, interpreting it with great courage to produce a Healthy, Original and Living Wine.
A Wine of Body and Heart. Read more
| Name | Il Bioselvatico Toscana Magnum 2020 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2020 |
| Size | 1,50 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Il Bioselvatico |
| Allergens | Contains sulphites |