A Pinot nero whose deep ruby red colour exudes complex aromas of dark berries, delicate spices and understated hints of wood on the nose. It exhibits impressive finesse on the palate: fresh acidity and soft tannins combine to create an elegant, silky texture that balances the wine.
Facts
2254207523
fruity, spicy
rich, elegant, complex
Meat
six to 24 months in wood, In cement tank
11 years plus
91
Falstaff
Details
Since 2021, Sancaba has been produced at the newly remodelled winery, which was converted from the original farmhouse on the estate in San Casciano dei Bagni. The organic farm also remains committed to its mission with the single-variety Pinot nero: preserving the natural freshness and purity of the wine through a gentle, minimalist approach to winemaking. The project was initiated by Carlo Franchetti, who originally discovered a small Pinot noir vineyard on the estate.
Recommendations
A versatile companion that is ideal with grilled meat, especially lamb or beef, as well as game dishes. Pasta with intense sauces or a mushroom risotto also harmonise with its complex flavours.
Vinification
Fermentation takes place in temperature-controlled stainless steel tanks, whereby the traditional «pigeage» – the manual or mechanical immersion of the surface pomace – is deliberately avoided. Instead, only gentle recirculation processes take place in order to minimise extraction. Malolactic fermentation takes place in cement tanks before the wine is transferred to French oak barriques. There it matures for twelve months in second- and third-use barrels. The wine is then blended in a large cement tank and aged for a further six months to harmonise its structure and aromas.
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