BIODYNAMIC FARM

Our " Biodynamic " farming estate is situated in the hills of Scandicci, just a few kilometers from the historic and beautiful city of Florence. It consists of about 12 hectares of woods, olive groves and vineyards. The southeastern exposure of the vineyards allows the plants to enjoy a large amount of sunlight, resulting in excellent phenolic ripening. Land plots of ancient winemaking tradition with vines up to 60 years of age. Old clones made up entirely of native Tuscan vines . These are the typical vineyards of Tuscan tradition, with different Chianti vines intermingling because their grapes used to be made into wine all together – a tradition that we still maintain. From these vineyards we obtained the ancient clones of Sangiovese, Canaiolo, White and Black Malvasia and planted them in the new vineyards. The new plantings were created with these old varieties, which are remarkably different from the present ones, and from other ancient vines recently rediscovered such as Pugnitello and Foglia Tonda (Round Leaf), thus fulfilling our wish to not introduce international varieties in order to keep tradition alive and to preserve the essence of these places by making completely natural wines.

This small estate was purchased by Roberto Moretti in 1999 as a result of an ancestral passion for the land and Nature handed down to him from his family, whose winemaking tradition spans several generations.

At the time he had not yet developed the idea of ​​becoming a full-fledged viticulturist, but soon his pleasure and passion for wine made him want to produce wines that would be "his very own", reflecting his enthusiasm for manual work both in the vineyard and in the cellar: a wine as lively and energetic as his personality, and as natural as the soil it comes from.

Acting on his great and constant curiosity about anything concerning wine, the land and Nature as a whole, Roberto discovered Biodynamic Viticulture. This triggered the need and the determination to combine local traditions with the pursuit of the most environmentally-friendly agricultural practices. The aim was obtaining high-quality grapes of great character from those ancient and wonderful vines he had been tending for several years already, by improving the structure of the soil from which the plants draw their nourishment, alongside light and other elements, in full harmony with the surrounding nature.

LINKING THE PAST WITH THE FUTURE.
At about the same time Roberto met Lucia and she became a further incentive to pursue his chosen path of her, which would subsequently be shared in all respects. The production phases, from manual harvesting to bottling, are undertaken entirely in-house with great care. And it is utmost care and passion that pervades every moment of the process which Roberto and Lucia carry out themselves, because such direct contact with the land becomes deep awareness and results in a respectful relationship with Nature. And so they hand-prune the plants one by one, utilizing biodynamic preparations and sowing the "thousand plants" required for green manuring, while any operations to protect the vines are performed preventively and with the sole aid of small amounts of mine sulfur and copper . Healthy grapes; spontaneous fermentation with native yeasts; zero pesticides, herbicides, and chemical fertilizers.

They aim to produce wines that are the best possible expression of their country and of the love they have for their land, which they consider a loan to keep healthy and alive for the future.

SOIL: Clay, loam and send in similar proportion with skeleton
EXPOSURE: South-East
AGE OF VINES: 7-8 years
DENSITÀ DI IMPIANTO: around 5000 plants for ecthar
CULTIVATION: Guyot
AGRONOMIC PRACTICES: Biodynamic agriculture
GRAPE VARIETIES: 100% old Sangiovese clones, graft in new vineyard
HARVEST: by hand in special baskets. The time of harvest is decided based on sensory tests.
YEASTS: Indigenous
HALCHOL-DEGREE: ≈ 13% vol.
VINIFICATION: pre fermentative maceration for ≈ 48 hours, punching manual and replacements to air every 6 hours for about 15 days and post fermentative maceration on skins for other 20 days. After running off "batonage sur lies" (thin scum) ≈ 6 months.
AGEING: Vinified in steel, short period in French oak casks, again in steel for several months before bottling.
SENSORY PROFILE: hints of fresh fruits, with soft and silky tannins, fresh and pleasant acidity. Old style of Sangiovese wine
PAIRING: wine for the whole meal

All our grapes, produced by biodynamic method, have been harvested manually, vinified with indigenous yeasts and no physico-chemical treatment in order to obtain a more natural possible wine.
Name: Priscus Toscana igt

Winery: Podere Casaccia

Producer: Roberto Moretti and Lucia Mori

Area: Scandicci - Toscana

Grapes: Sangiovese

Type: Red wine

Alcohol: 13,5%

Size: 75 cl