<-- The majestic Mediterranean coast just a short drive away.
The altrovino is a 50/50 blend of cabernet franc and merlot, reminiscent of a right bank Bordeaux. This wine is vinified in cement, then spends elevage in cement-- nothin' but grape (no wood at all here!).
The Duemani really explores what cabernet franc can be in Tuscany. On this particular trip, cabernet franc seemed to be a fairly popular topic of conversation-- many growers experiment with it, and in just about every wine-centered conversation people kept mentioning the interesting things happening with cabernet franc in Tuscany and the Marche (keep a lookout for this trend!).
Duemani's "Duemani" is 100% cabernet franc-- this one fermented in oak, then aged in 50% new French oak. This is a very powerful wine with incredible aging potential-- Duemani was in their 12th year in 2010; I'd love to try these same vintages again in about a decade and see how they have aged. Lots of varietal character here, with green pepper and black pepper jumping out through the sweet vanilla fragrance of the oak.
This one really got me. Fermented in open-topped barriques, then elevage in all new oak (a blend of 70% French & 30% American). Luca tasted me through all the syrah barrels before he did his final blend-- the differences and complexities were stunning; one barrel sample smelled like vanilla pancakes, another like meat, another like a blackberry pie. The raw fruit power of the biodynamic syrah was stunning-- full of complexity and life.
<-- Here, if you look to the right of the happy grapes (with a lovely natural bloom), you catch a glimpse of the cover crop between the rows.
<---- Here is a little station on the edge of the vineyard used to dynamize the biodynamic preparations. All three wines are Demeter certified.