[ Green / Intense / Sustainable/organic / Structured / Winy ]
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
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.
14 % vol.
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.
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.
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.
Red meats; boar, meat sauce pappardelle.
Awards and recognitions
Guida Bio 2024
James Suckling 2023
Prague Wine Trophy 2023
Gambero Rosso _ Guida Berebene 2022
Premio Qualità prezzo
Award Sakura - Japan Woman's wine Awards 2021
Luca Maroni - Annuario Dei Migliori Vini Italiani 2019
Luca Maroni - Annuario Dei Migliori Vini Italiani 2018
Luca Maroni - Annuario Dei Migliori Vini Italiani 2017
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