Description
History
I Mandorli is a farm located in Suvereto, Tuscany, practicing biodynamic agriculture to produce wines that reflect the authenticity of the territory. ‘Vigna alla Sughera’ is one of their flagship labels, representing the company’s commitment to enhancing pure Sangiovese.
Grapes used
- 100% Sangiovese
Production method
The grapes are hand-harvested and spontaneously fermented with indigenous yeasts in 30 hl cement vats, with a maceration period of 2-3 weeks. The wine matures for at least 12 months in 16 hl Allier oak barrels, followed by about 2 months in cement tanks and at least 6 months in the bottle. No fining or filtration is performed, and sulfur addition is minimal, with a maximum total of 30 mg/l.
Alcohol content
14.5% ABV
Tasting notes
- Color: Bright ruby red with violet hues.
- Aroma: Intense and rich, with notes of wild berries, blueberries, black cherries, tobacco, leather, and aromatic herbs.
- Palate: Juicy, soft, fleshy, and Mediterranean, yet also agile, fresh, and energetic.
Food pairings
This Sangiovese pairs perfectly with traditional Tuscan dishes such as pappardelle with wild boar, bistecca alla fiorentina, and aged cheeses. Also excellent with cured meats and meat-based appetizers.
