Fattoria di Sammontana, Primo Fuoco Rosso, Tuscany, Italy
Fattoria Di Sammontana has a rich history dating back to the 12th century and the Medici family, however this isn’t where we begin, we want to skip to 1867 to when Michele Dzieduszycki, a Polish nobleman bought the property for his love of Tuscany, actually we’re going to skip forward again passed his son Maurizio who settled there for his love of a Tuscan woman to Massimo, his son and his love of the Tuscan landscape and his ideals in farming.
Four generations, an organic and a biodynamic movement later and I think Massimo would be proud.
All of the grapes are estate-grown and located all around their property. The soils are pretty consistent around most parcels - limestone and an alluvial influence, very stony, gravelly, a soil where not much else but their vines and olive trees can thrive. The farming has been organic since the first generation in the 1860’s (though officially certified since 2012), and biodynamic across all 16 hectares since 2012.
This Cabernet Sauvignon was previously used for a ‘super Tuscan’ style of red wine that the family stopped making many years ago. These are old, very low-yielding vines.
Vinification: the grapes are destemmed and transferred to a Tuscan clay amphora where fermentation kicks off. After about 10 days of maceration the wine is pressed and returned to the amphora where it is normally aged for around one year. Bottled with a tiny sulphite addition, unfined and unfiltered.
Total Production = 1200 bottles
In the language of potters, “Primo Fuoco” is the initial clay firing that leads to the creation of terracotta (with a second and a third firing you get different types of ceramic). It is made from local red clay (“terra rossa”).
Country - Italy
Region - Tuscany
Variety / Blend - Cabernet Sauvignon
Wine Style - Red Wine
Farming - Organic / Biodynamic