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Ninfato Toscana Igt Sangiovese senza solfiti aggiunti Ninfato Preservative free Sangiovese Toscana Igt Ninfato Toscana Igt Sangiovese senza solfiti aggiunti Ninfato Preservative free Sangiovese Toscana Igt Ninfato Toscana Igt Sangiovese senza solfiti aggiunti Ninfato Preservative free Sangiovese Toscana Igt
[ Green / Intense / Sustainable/organic / Structured / Winy ]
ORGANIC

Ninfato

Toscana Igt Sangiovese senza solfiti aggiunti

The rare butterfly “Charaxes jasius” is particularly common on the Tyrrhenian coast, mainly on the Tuscan side, where it has found its ideal habitat. It is commonly known under the most romantic name of “Nymph of the Strawberry Tree” because it lives in the woods where those plants are and of which leaves and fruits it feeds on. Farmers, however, know this butterfly with a different name, the “drunken butterfly” or, more simply, “the boozer” for its habit of going to the vineyards to suck the sugary and tasty grapes. A greedy habit, they was of precious help to the farmers who knew in that way when the grapes were ripe and ready for harvest. The sense of freedom and lightness that this story recalls is the same that you get when you taste Ninfato, a Sangiovese made as per ancient Tuscan methods with limited presence of sulfites, an authentic wine that is light as the “Nymph of the Strawberry Tree”. Ninfato is a Sangiovese with a deep ruby red color and a hint of violet. The aroma has intense and vinous scents of cherry and rose. The taste is fresh and full, in balance between the acidic component and the tannic one, with an excellent structure and an enveloping and persistent finish. It is obtained with a natural wine-making process and from the harvesting of grapes up to the bottling of the wine by avoiding the use of added sulfites, limiting their presence to a value lower than 9 mg/l For these reasons Ninfato represents a new frontier in our production, for a healthier and more balanced life.

Wine data sheet

Grapes
100% Sangiovese

Production area
Vinci, Florence

Altitude
100 m a.s.l.

Type of soil
Hill soil, loose and deep, rich in marine fossils and rock fragments. Marl and sandstone, comprising clay and sand schists, rich in limestone.

Alcohol
14 % vol.

Fermentation
Alcoholic fermentation is carried out in steel vats at a controlled temperature of 20/26 °C for approximately 10-12 days with racking and Delestage. It is then macerated for about 15 days at a temperature of 27°C. Malolactic fermentation occurs in steel with selected bacteria.

Aging
It ages for about 6 months in steel vats at a rather low temperature (10-12 °C) To ensure aromatic and taste of the product over time, a three-weekly batonnage technique is used with fine lees. Without any addition of sulphites from the outset, this technique protects the wine and stimulates its longevity
through the reductive power of the fresh wine lees.

Tasting notes
Deep ruby red colour, with purple rim. The nose is intense and heady, with cherry and rose. It is full-bodied and fresh to the palate, with a balance between acid and tannin. It has an excellent structure and an enveloping, lingering final note.

Food pairings
Red meats; boar, meat sauce pappardelle.

Capacity
0,75 l

Awards and recognitions

Award Sakura - Japan Woman's wine Awards 2021

Gold

Ninfato 2019

Luca Maroni - Annuario Dei Migliori Vini Italiani 2019

94 punti

Ninfato 2017

Luca Maroni - Annuario Dei Migliori Vini Italiani 2018

92 punti

Ninfato 2016

Luca Maroni - Annuario Dei Migliori Vini Italiani 2017

92 punti

Ninfato 2015

Prague Wine Trophy 2017

Prague Gold

Ninfato 2015

Decanter World Wine Awards 2017

Bronze Medal

Ninfato 2015

Gallery Ninfato

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