{"title":"Tuscany","description":"\u003cp data-start=\"58\" data-end=\"818\" style=\"caret-color: #000000; color: #000000;\"\u003eTuscany is without doubt one of Italy’s most important and at the same time most fascinating wine regions. Grapes are cultivated here on 58,000 hectares – from north to south, east to west, and, importantly for us, also on the offshore islands. Tuscany is divided into 11 DOCG, 41 DOC and 6 IGT appellations, which – despite the questionable nature of some designations of origin and the rules they impose – at the very least impressively demonstrate how heterogeneous this region, with its millennia-old winemaking tradition, really is. Lesser-known names such as Colli di Luni, Pitigliano, Montecucco or Suvereto stand alongside illustrious ones like Brunello di Montalcino, Vernaccia di San Gimignano, Vino Nobile di Montepulciano and, of course, Chianti.\u003c\/p\u003e\n\u003cp data-start=\"820\" data-end=\"1752\" style=\"caret-color: #000000; color: #000000;\"\u003eMany of these regions have roots going back to antiquity. The Etruscans are generally regarded as the first to practice viticulture in Tuscany. They were followed by the Romans, and after the fall of Rome it was above all the Christian orders who produced wine without interruption. Over the centuries, increasingly subtle differences emerged between vineyard sites often only a few kilometers apart. In 1716 – long before Bordeaux’s famous 1855 classification – this led, on the orders of Grand Duke Cosimo III of Florence, to the first classification of Tuscany’s best wine-growing areas at the time. The four most highly valued were Chianti Classico, Carmignano, Pomino, and the upper Arno Valley (Val d’Arno di Sopra). In other regions, today far more renowned, such as Montalcino or Bolgheri, wine was already being made back then, but neither became truly relevant until the years of Italy’s post–World War II economic boom.\u003c\/p\u003e\n\u003cp data-start=\"1754\" data-end=\"2270\" style=\"caret-color: #000000; color: #000000;\"\u003eThe unifying element of almost all Tuscan wine regions – as different as they may be – is Sangiovese. Whether one is in the cool hills above Lucca, in the much warmer Maremma, or in the hills of Chianti, virtually cut off from the sea: everywhere, the great red grape variety of central Italy predominates. Sometimes it stands alone (in Montalcino, for example, both Rosso di Montalcino and Brunello must be made exclusively from Sangiovese), and sometimes it is blended with a proportion of other grape varieties.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003ePart 1 – Chianti Classico\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Podere_Pruneto_061d1368-6c43-41ba-9f48-b1f7f078f2dc.jpg?v=1755598501\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp data-start=\"105\" data-end=\"912\" style=\"caret-color: #000000; color: #000000;\"\u003eIn Chianti, the blending partners for Sangiovese were traditionally local varieties such as Canaiolo, Malvasia Nera, Colorino, Mammolo, Foglia Tonda, as well as the two white grapes Trebbiano Toscano and Malvasia Bianca Lunga. The latter two were banned in Chianti in 2006. Already ten years earlier, however, in what is perhaps Tuscany’s most important wine region, the addition of Cabernet Sauvignon, Merlot, Cabernet Franc, and Syrah to Sangiovese in small amounts had been permitted. Almost certainly in reaction to the enormous success of the so-called Super Tuscans – those blockbuster wines based on international grape varieties, often rather inflated and over-extracted, aged in new oak to suit the critics’ tastes of the time – Chianti wines often gained substance but lost identity and finesse.\u003c\/p\u003e\n\u003cp data-start=\"914\" data-end=\"1392\" style=\"caret-color: #000000; color: #000000;\"\u003eInstead of taking the more farsighted approach – organic viticulture, lower yields, artisanal vinification, aging in concrete and large neutral oak – while relying on the native varieties that had been established for centuries and perfectly adapted to the terroir, producers went down the easier but misguided path. Even in small proportions, Merlot and especially Cabernet Sauvignon tend to overwhelm the substance and aromas of the much more delicate and subtle Sangiovese.\u003c\/p\u003e\n\u003cp data-start=\"1394\" data-end=\"1828\" style=\"caret-color: #000000; color: #000000;\"\u003eOne of the first to protest this decision by withdrawing her membership as a Chianti Classico producer was Giovanna Morganti of Le Boncie. Her legendary red wine \u003cem data-start=\"1556\" data-end=\"1566\"\u003eLe Trame\u003c\/em\u003e, made from Sangiovese, Mammolo, Foglia Tonda, and Colorino, is today regarded by many as one of the finest wines of the region. In 2008, Pacina also left the consortium, citing not only the use of international varieties but also the lax production standards.\u003c\/p\u003e\n\u003cp data-start=\"1830\" data-end=\"2328\" style=\"caret-color: #000000; color: #000000;\"\u003eSome of these issues have by now been acknowledged within the Chianti Classico consortium, but turning back the clock is difficult. Beyond the fact that many producers have taken matters into their own hands – re-grafting their vineyards, as Massimo Lanza of Pruneto has done with great success – and that organic farming is now widespread, the consortium has decided to introduce a new category in 2027: the “Chianti Gran Selezione,” in which only regionally typical varieties will be permitted.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePart 2 – Ansonica and the Isola del Giglio\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Giglio.jpg?v=1755598187\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"115\" data-end=\"535\" style=\"caret-color: #000000; color: #000000;\"\u003eApart from \u003cem data-start=\"126\" data-end=\"137\"\u003eVin Santo\u003c\/em\u003e (a story for another time), white grapes play only a marginal role in Tuscany. One small but striking exception is the Isola del Giglio, a mere 23 square kilometers in size. Here, on bare granite slopes, vines cling between dry-stone walls in terrain so steep it feels almost vertical, battered constantly by the shifting moods of the surrounding sea. Nearly all of them are planted to Ansonica.\u003c\/p\u003e\n\u003cp data-start=\"537\" data-end=\"955\" style=\"caret-color: #000000; color: #000000;\"\u003eAnsonica is an ancient white variety, thought to have arrived on Giglio from Sicily. There, it goes by the name Inzolia, though the wines it produces on the larger island are generally far less compelling — likely a result of hotter conditions and very different soils. Giglio is hardly cool either, yet its granite bedrock seems to lend Ansonica remarkable verve and tension, even when its acidity is naturally low.\u003c\/p\u003e\n\u003cp data-start=\"957\" data-end=\"1365\" style=\"caret-color: #000000; color: #000000;\"\u003eWhether the Romans already planted Ansonica on Giglio remains uncertain, but what we do know is that they covered the island with vines some 2,000 years ago. Winegrowing remained central to Giglio’s life until disaster struck: phylloxera arrived at the end of the 19th century, decimating the vineyards. Matters grew even more dire after World War II, when almost all of the remaining vines were abandoned.\u003c\/p\u003e\n\u003cp data-start=\"1367\" data-end=\"1976\" style=\"caret-color: #000000; color: #000000;\"\u003eThat decline was finally halted in 1999, when Francesco Carfagna of Azienda Altura began restoring Giglio’s viticultural heritage. He rebuilt some 12 kilometers of dry-stone terraces and replanted Ansonica — known locally as Ansonaco. His initiative inspired others on the island to return to winegrowing. Among them was Milena Danei, who grew up on Giglio, pursued a winemaking career on the mainland, and eventually returned home. Today, her \u003cem data-start=\"1811\" data-end=\"1820\"\u003eStrulli\u003c\/em\u003e is perhaps the most captivating expression of Ansonica to emerge from the island — a wine that captures Giglio’s granite, sea, and spirit in every glass.\u003c\/p\u003e","products":[{"product_id":"le-boncie-le-trame","title":"Le Trame 2022","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eLe Trame\u003c\/strong\u003e has, for nearly three decades, demonstrated the direction Chianti could—and should—take. To borrow Jonathan Nossiter's words, it is \"liquid memory.\" It is also a bridge to the future, a wine that merges the history of a style (Chianti) with the signature of a great winemaker. Giovanna Morganti doesn’t adhere rigidly to traditional conventions: she eschews the once-common inclusion of white varieties like Trebbiano and Malvasia in Chianti. Rightly so, as she sees no need for additional fruit or structure beyond what Sangiovese already provides. Mammolo, Colorino, and Foglia Tonda—indigenous varieties—complement and support Sangiovese’s sensory expression.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eHer vines are rooted in stony, limestone-rich soils that impart their strict, linear character to the wine. The grapes are hand-harvested and spontaneously fermented in open wooden vats. The resulting wine is aged in large wooden barrels, allowing it the time to evolve into a manifesto of its region.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle \u0026amp; Aromas\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll four varieties contribute their mark, but the floral tones—especially from Mammolo—stand out. Notes of cherries, earth, leather, and violets evolve with bottle age, joined by dark berries and pepper. The aromatic complexity is framed by a firm tannic structure and robust yet balanced acidity. The body is juicy, dynamic, and compact, with a powerful and pulsating finish.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Data\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Sangiovese, Mammolo, Foglia Tonda, Colorino\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Limestone and clay soils\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous | Wild yeasts, in 500–700-liter wooden vats\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: 18–24 months in large wooden barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: \u0026lt;50 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol\u003c\/strong\u003e: 14,5% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: 10–12 °C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window\u003c\/strong\u003e: Now – 2040\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBottle Size\u003c\/strong\u003e: 0.75 l\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003ePhilosophy\u003c\/strong\u003e: All winemakers listed at Vinonudo cultivate their vineyards using compost, organic fertilizers, and natural preparations, avoiding the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Le Boncie","offers":[{"title":"Default Title","offer_id":18946741731397,"sku":"","price":59.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/LeTrame_ce22f8af-38cb-476a-b76e-dbe9feb781d4.jpg?v=1763040341"},{"product_id":"le-boncie-5","title":"Rosso \"5\" 2023","description":"\u003cdiv class=\"flex max-w-full flex-col flex-grow\" style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"9e4acdd2-dd92-442a-ab2b-73cbad343969\" dir=\"auto\" class=\"min-h-8 text-message flex w-full flex-col items-end gap-2 whitespace-normal break-words text-start [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-4o\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert light\"\u003e\n\u003cp\u003e\u003cstrong\u003eA Distinctive Expression by Giovanna Morganti\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBeyond her flagship wine, \u003cem\u003eLe Trame\u003c\/em\u003e, Giovanna Morganti crafts the “5,” a wine whose name is not derived from scholastic grading systems but simply from the house number of her estate. Sharing the same foundation as \u003cem\u003eLe Trame\u003c\/em\u003e, the “5” is made from a blend of Sangiovese (approx. 75%), Mammolo, Colorino, and Foglia Tonda, grown on a terrain rich in quartz and limestone.\u003c\/p\u003e\n\u003cp\u003eThe key differences lie in the age of the vines and slight variations in production methods. The “5” is fermented in steel tanks rather than wooden barrels, with about 30 days of skin contact. It is then aged for one year in used wooden barrels and bottled unfiltered.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eStyle \u0026amp; Aromas\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe “5” captivates with energy, freshness, and dynamism, alongside red fruit and delicate floral notes. While \u003cem\u003eLe Trame\u003c\/em\u003eis crafted with the future in mind, the “5” is a celebration of the present. Its shorter maceration period results in a refreshing, juicy, and vibrant character, yet it remains profound, deep, and powerful. Ready to drink from the first pour, this wine will also continue to evolve in the bottle for years to come.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Sangiovese, Mammolo, Foglia Tonda, Colorino\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFarming:\u003c\/strong\u003e Organic\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard Soil:\u003c\/strong\u003e Limestone \u0026amp; clay\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous with wild yeasts, in 500-700L wooden barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 18–24 months in large wooden barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 50 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol:\u003c\/strong\u003e 13,5% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 15–17°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e Now – 2032\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVolume \u0026amp; Price per Liter:\u003c\/strong\u003e 0.75L (€34,87\/L)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003ePhilosophy\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAll winemakers featured at Vinonudo prioritize sustainable practices, utilizing compost, organic fertilizers, and natural preparations while abstaining from herbicides, pesticides, and artificial fertilizers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-2 flex gap-3 empty:hidden -ml-2\" style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cdiv class=\"items-center justify-start rounded-xl p-1 flex\"\u003e\n\u003cdiv class=\"flex items-center\"\u003e\u003cspan class=\"\" data-state=\"closed\"\u003e\u003cbutton class=\"rounded-lg text-token-text-secondary hover:bg-token-main-surface-secondary\" aria-label=\"Read aloud\" data-testid=\"voice-play-turn-action-button\"\u003e\u003cspan class=\"flex h-[30px] w-[30px] items-center justify-center\"\u003e\u003csvg width=\"24\" height=\"24\" viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"icon-md-heavy\"\u003e\u003cpath fill-rule=\"evenodd\" clip-rule=\"evenodd\" d=\"M11 4.9099C11 4.47485 10.4828 4.24734 10.1621 4.54132L6.67572 7.7372C6.49129 7.90626 6.25019 8.00005 6 8.00005H4C3.44772 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class=\"cursor-pointer h-[30px] rounded-md px-1 text-token-text-secondary hover:bg-token-main-surface-secondary\"\u003e\u003c\/button\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Le Boncie","offers":[{"title":"Default Title","offer_id":18946806317125,"sku":"","price":27.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/5_ebb5b169-8630-4476-b0b6-b3962282f394.jpg?v=1763040310"},{"product_id":"pacina-la-sorpresa-2009","title":"La Sorpresa 2009","description":"\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Varieties\u003c\/strong\u003e: Trebbiano Toscano (50%), Malvasia di Toscana (50%)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSoil\u003c\/strong\u003e: Tufo di Siena, 0.7 hectares – planted in 1970 \u0026amp; 2008\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: Hand-picked\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous | wild yeasts, 3-month drying of the grapes on racks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: 5 years in chestnut barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: \u0026lt; 75 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content\u003c\/strong\u003e: 10.5% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eResidual Sugar\u003c\/strong\u003e: 365 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAcidity\u003c\/strong\u003e: 8.61 g\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: 8-10°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eIdeal Drinking Window\u003c\/strong\u003e: Now – 2100\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVolume and Price per Liter\u003c\/strong\u003e: 0.375 l (€105.25\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003ePhilosophy\u003c\/strong\u003e: All winemakers listed by Vinonudo cultivate their vineyards using compost, organic fertilizers, and natural preparations, abstaining from the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Pacina","offers":[{"title":"Default Title","offer_id":19334871285829,"sku":"","price":46.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/LaSorpresa.jpg?v=1605425272"},{"product_id":"pruneto-demode","title":"Pruneto, Démodé 2023","description":"\u003cdiv\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/div\u003e\n\u003cp data-start=\"26\" data-end=\"341\"\u003e\u003cem data-start=\"26\" data-end=\"34\"\u003eDémodé\u003c\/em\u003e is—contrary to what its name might suggest—an experiment which Massimiliano Lanza of Pruneto believes is currently still closer to its beginning than to its end. That may well be the case and leaves much to look forward to in the future; even so, it can already be stated that the start has been a success.\u003c\/p\u003e\n\u003cp data-start=\"343\" data-end=\"829\"\u003eThe experiment is a homage to Merlot, which Massimiliano’s father Riccardo planted in 1999 on a parcel surrounded by woodland. The soil there is clay-rich and the climate comparatively cool, giving the Merlot a pleasantly lively character. Until now, this benefited the Chianti Classico. Now, however, the wine has been given its own bottling, in which—exceptionally—it is not a small proportion of Merlot that supports Sangiovese, but Sangiovese that plays a supporting role to Merlot.\u003c\/p\u003e\n\u003cp data-start=\"831\" data-end=\"1290\"\u003eVinified separately and blended shortly before bottling, the Merlot is macerated for 20 days and the Sangiovese for 30 days. Fermentation is spontaneous and takes place in concrete vats. Maturation then follows over 24 months in large wooden casks. Fresh, fruity, and invigorating, with a fine spiciness and plenty of drive, \u003cem data-start=\"1156\" data-end=\"1164\"\u003eDémodé\u003c\/em\u003e is a prime example of a wine that successfully combines drinkability and depth, while also being a formidable food companion.\u003c\/p\u003e\n\u003cp data-start=\"1292\" data-end=\"1761\"\u003e\u003cstrong data-start=\"1292\" data-end=\"1310\"\u003eTechnical data\u003c\/strong\u003e\u003cbr data-start=\"1310\" data-end=\"1313\"\u003e\u003cstrong\u003eGrape varieties\u003c\/strong\u003e: 70% Merlot, 30% Sangiovese\u003cbr data-start=\"1356\" data-end=\"1359\"\u003e\u003cstrong\u003eFarming method\u003c\/strong\u003e: organic\u003cbr data-start=\"1382\" data-end=\"1385\"\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: planted in 1999, limestone and clay soils\u003cbr data-start=\"1436\" data-end=\"1439\" data-is-only-node=\"\"\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: by hand\u003cbr data-start=\"1455\" data-end=\"1458\"\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: spontaneous | wild yeasts in concrete\u003cbr data-start=\"1509\" data-end=\"1512\"\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: 24 months in large wooden casks\u003cbr data-start=\"1550\" data-end=\"1553\"\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: none\u003cbr data-start=\"1569\" data-end=\"1572\"\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: \u0026lt; 50 mg\/l\u003cbr data-start=\"1586\" data-end=\"1589\"\u003e\u003cstrong\u003eAlcohol\u003c\/strong\u003e: 12.5% vol.\u003cbr data-start=\"1608\" data-end=\"1611\"\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: natural cork\u003cbr data-start=\"1632\" data-end=\"1635\"\u003e\u003cstrong\u003eServing temperature\u003c\/strong\u003e: 15–17 °C\u003cbr data-start=\"1664\" data-end=\"1667\"\u003e\u003cstrong\u003eOptimal drinking window\u003c\/strong\u003e: now – 2030\u003cbr data-start=\"1702\" data-end=\"1705\"\u003e\u003cstrong\u003eVolume and price per liter\u003c\/strong\u003e: 0.75 l \/ (€18.5 per liter)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-start=\"1763\" data-end=\"1972\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1763\" data-end=\"1777\"\u003ePrinciple:\u003c\/strong\u003e All winemakers listed by Vinonudo work their vineyards with compost, organic fertilizers, and natural preparations, and refrain from the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Pruneto","offers":[{"title":"Default Title","offer_id":40222515363900,"sku":"","price":16.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Demode.jpg?v=1773334730"},{"product_id":"pruneto-chianti-classico","title":"Chianti Classico 2022","description":"\u003cdiv\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong style=\"color: #000000; caret-color: #000000; font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eA Chianti Classico with Character\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col flex-grow\" style=\"font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none; caret-color: #000000; color: #000000;\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"3b5b6bdf-ff1e-4aab-8eab-b9e3ff09efaf\" dir=\"auto\" class=\"min-h-8 text-message flex w-full flex-col items-end gap-2 whitespace-normal break-words text-start [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-4o\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert light\"\u003e\n\u003cp\u003eThis wine owes its character entirely to Sangiovese. Riccardo and Massimiliano Lanza have given the Merlot, which once accompanied it, its own bottling, allowing Tuscany's great red grape variety to shine solo on this occasion.\u003c\/p\u003e\n\u003cp\u003eGrown on a chalky southeast-facing slope at nearly 500 meters altitude, the grapes were harvested in early October, spontaneously fermented in a cement cistern, and aged for over two years in large used wooden barrels.\u003c\/p\u003e\n\u003cp\u003eThe resulting wine embodies all the hallmarks of a typical Chianti Classico. It is pure, direct, and precise, with notes of cherries, violets, and oranges. Ripe tannins and well-integrated acidity give it structure. Brimming with energy, it is lively but never aggressive, finishing with fine red fruit nuances.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e 100% Sangiovese\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFarming Method:\u003c\/strong\u003e Organic\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Chalk \u0026amp; clay soils\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts in cement\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 24 months in large wooden barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e No\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 50 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 13.5% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 16-18°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now – 2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l\/(€22.25\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed with Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards, avoiding the use of herbicides, pesticides, and artificial fertilizers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Pruneto","offers":[{"title":"Default Title","offer_id":40222564941884,"sku":"","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/ChiantiClassico2022.jpg?v=1780417194"},{"product_id":"pacina-villa-pacina","title":"Villa Pacina 2018","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eVilla Pacina\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eCement has long been used in Italy for aging wines, particularly in Tuscany, where dozens of wineries still ferment their wines in cement vats. This is likely due to Sangiovese's apparent affinity for this material, which is why Giovanna Tiezzi and Stefano Borsa of Pacina age their Villa Pacina entirely in cement.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eCement and clay vessels (such as amphorae) offer several notable advantages. Aside from being flavor-neutral, their most significant benefit is the ability to maintain a constant temperature during fermentation. The thick, stable walls and high thermal resistance of cement ensure that the heat generated during fermentation dissipates less rapidly than in stainless steel tanks or wooden barrels. Additionally, a small amount of oxygen permeates through the cement walls, fostering yeast growth at the start of fermentation and stabilizing the wine during aging.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eStefano and Giovanna produce Villa Pacina only in exceptional years, when the Sangiovese grapes can be harvested fully ripe with perfectly developed tannins. The vines are between 20 and 50 years old, with an average yield of 40 hl\/ha.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAfter pressing, the wine remains in cement tanks for about two years before being bottled without filtration or sulfur additions. It then undergoes further aging in the bottle for six months.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe result is a profound, open, and balanced wine with floral and dark fruit aromas, a smooth texture, and a powerful, focused finish.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety\u003c\/strong\u003e: Sangiovese\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSoil\u003c\/strong\u003e: Tufo di Siena\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: Hand-picked\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous | wild yeasts, 5-week maceration in cement vats\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: 24 months in cement\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: \u0026lt; 20 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content\u003c\/strong\u003e: 14.5% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: 16-18°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eIdeal Drinking Window\u003c\/strong\u003e: Now – 2032\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVolume and Price per Liter\u003c\/strong\u003e: 0.75 l (€32.27\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003ePhilosophy\u003c\/strong\u003e: All winemakers listed by Vinonudo cultivate their vineyards using compost, organic fertilizers, and natural preparations, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Pacina","offers":[{"title":"Default Title","offer_id":40442939572284,"sku":"","price":32.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/VillaPacina.jpg?v=1665504457"},{"product_id":"pruneto-chianti-classico-riserva","title":"Chianti Classico Riserva 2021","description":"\u003cp data-start=\"53\" data-end=\"462\" style=\"caret-color: #000000; color: #000000;\"\u003eThe Podere Prunetto of Massimiliano and Riccardo Lanza sits dramatically and in splendid isolation on a ridge a few kilometres north of Radda in Chianti. It is surrounded by mixed forest, from which the occasional pair of cypresses rises. The estate has been in the family since the 1960s; the first vineyard — the very one in which the vines for the Chianti Classico Riserva are rooted — was planted in 1972.\u003c\/p\u003e\n\u003cp data-start=\"464\" data-end=\"828\" style=\"caret-color: #000000; color: #000000;\"\u003eIt lies directly below the winery, where the slope drops steeply southwards into the valley. Although we are in the heart of Tuscany, one can quite rightly speak of mountain viticulture here. The highest rows of vines reach 550 metres above sea level, a fact that expresses itself in the wine’s taut, vertical structure. The soil is sandy and laced with limestone.\u003c\/p\u003e\n\u003cp data-start=\"830\" data-end=\"1244\" style=\"caret-color: #000000; color: #000000;\"\u003eMassimiliano cultivates his vines organically, with manual work taking absolute priority. Unlike the basic Chianti, which also includes small shares of Canaiolo and Ciliegiolo, the Riserva is made exclusively from Sangiovese. It undergoes spontaneous fermentation in cement vats and is then matured for at least two years in 3,000-litre oak casks. In our view, it ranks among the very best the region has to offer.\u003c\/p\u003e\n\u003cp data-start=\"1246\" data-end=\"1665\" style=\"caret-color: #000000; color: #000000;\"\u003eIts aromas are earthy, dark-fruited, metallic and herbal. Deep and ever-present, they settle into a compact, demanding yet inviting texture that carries energy and tension across the palate. The tannins are tender, and the acidity — as is typical for the terroir around Radda — provides verticality without pushing to the foreground. The finish is balanced, shaped by subtle aromatic nuances, and leaves you wanting more.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"1667\" data-end=\"1686\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1667\" data-end=\"1686\"\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"1690\" data-end=\"1726\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-start=\"1690\" data-end=\"1708\"\u003eGrape variety:\u003c\/strong\u003e 100% Sangiovese\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-start=\"1729\" data-end=\"1751\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-start=\"1729\" data-end=\"1741\"\u003eFarming:\u003c\/strong\u003e Organic\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-start=\"1754\" data-end=\"1803\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-start=\"1754\" data-end=\"1767\"\u003eVineyard:\u003c\/strong\u003e Limestone \u0026amp; clay soils, old vines\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-start=\"1806\" data-end=\"1828\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-start=\"1806\" data-end=\"1818\"\u003eHarvest:\u003c\/strong\u003e By hand\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-start=\"1831\" data-end=\"1886\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-start=\"1831\" data-end=\"1848\"\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts in cement\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-start=\"1889\" data-end=\"1935\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-start=\"1889\" data-end=\"1904\"\u003eMaturation:\u003c\/strong\u003e 24 months in large oak casks\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-start=\"1938\" data-end=\"1960\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-start=\"1938\" data-end=\"1953\"\u003eFiltration:\u003c\/strong\u003e None\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-start=\"1963\" data-end=\"1983\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-start=\"1963\" data-end=\"1971\"\u003eSO₂:\u003c\/strong\u003e \u0026lt; 50 mg\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-start=\"1986\" data-end=\"2011\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-start=\"1986\" data-end=\"1998\"\u003eAlcohol:\u003c\/strong\u003e 14% vol.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-start=\"2014\" data-end=\"2041\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-start=\"2014\" data-end=\"2026\"\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-start=\"2044\" data-end=\"2078\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-start=\"2044\" data-end=\"2068\"\u003eServing temperature:\u003c\/strong\u003e 16–18°C\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-start=\"2081\" data-end=\"2127\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-start=\"2081\" data-end=\"2109\"\u003eOptimal drinking window:\u003c\/strong\u003e From now – 2035\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-start=\"2130\" data-end=\"2182\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-start=\"2130\" data-end=\"2162\"\u003eContent and price per litre:\u003c\/strong\u003e 0.75 l (€44.87\/l)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cp data-start=\"2184\" data-end=\"2386\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"2184\" data-end=\"2198\"\u003ePrinciple:\u003c\/strong\u003e All winemakers listed by Vinonudo work in their vineyards with compost, organic fertiliser and natural preparations, and avoid the use of herbicides, pesticides and synthetic fertilisers.\u003c\/p\u003e","brand":"Pruneto","offers":[{"title":"Default Title","offer_id":47670633955664,"sku":"","price":35.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Riserva_820f48bd-4ec7-4b98-8f81-8abaca6d106b.jpg?v=1773334827"},{"product_id":"cantina-parasole-strulli","title":"Strulli 2024","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eIsola del Giglio is what ordinary people would probably call the Garden of Eden.\u003c\/strong\u003e At least outside the peak season. Its vegetation is deeply Mediterranean, it has a few charming bars and restaurants, is inhabited by exceptionally friendly locals, and surrounded by a crystalline sea.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAs if that weren’t enough, it also boasts a terroir that seems predestined for full-bodied, complex, and mineral-driven wines. Ansonaco, in particular, thrives on the steep granite slopes that descend towards the sea. This white grape variety is harvested relatively late and is generally left on the skins for several days. At Milena Danei’s winery—she returned to her island after years on the mainland—this process lasts about five days, allowing the extraction of aromas and tannins from the grape skins. The wine then matures for nearly a year in stainless steel tanks before being bottled unfiltered and without fining.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe result is Mediterranean, warm, and inviting, with aromas reminiscent of chamomile, ripe yellow fruits, and maritime herbs.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eFact Sheet\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape variety:\u003c\/strong\u003e Ansonaco\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e 50-year-old vines, terraced vineyards on granite soil\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts, approx. 5 days on the skins\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e In stainless steel tanks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e No\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 25mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol content:\u003c\/strong\u003e 13% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e 10–12°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePeak drinking window:\u003c\/strong\u003e Now – 2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBottle size and price per liter:\u003c\/strong\u003e 0.75 l (€41.12\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed at Vinonudo work in their vineyards using compost, organic fertilizers, and natural preparations, avoiding the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Cantina Parasole","offers":[{"title":"Default Title","offer_id":49541698552144,"sku":"","price":32.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Strulli2024.jpg?v=1763111760"},{"product_id":"maregranito","title":"Maregranito 2024","description":"\u003cp data-start=\"55\" data-end=\"602\" style=\"caret-color: #000000; color: #000000;\"\u003eThe \u003cstrong data-start=\"59\" data-end=\"74\"\u003eMaregranito\u003c\/strong\u003e is Milena Danei’s \u003cem data-start=\"93\" data-end=\"106\"\u003eopus magnum\u003c\/em\u003e. It is shaped by precisely the two elements that give it its name: the sea and granite. The former, through its constant airflow, moderates the high summer temperatures to which Ansonaco – the omnipresent grape variety on the small island and consequently in Milena’s wine – reacts quite sensitively. The weathered soils, interspersed with granite, meanwhile seem to be the ideal terrain for this notoriously low-acid variety thanks to their low pH levels, giving it a firm underlying structure.\u003c\/p\u003e\n\u003cp data-start=\"604\" data-end=\"1184\" style=\"caret-color: #000000; color: #000000;\"\u003eThe Maregranito is a single-vineyard wine from the Sotto il Poggio vineyard. The parcel is steep, and the vines that grow there are several decades older than the winemaker who now tends them – by hand and organically. Yields are microscopic, therefore the harvested grapes are rich in extract and concentration. As is customary on the island, they undergo a short maceration and are then spontaneously fermented. Unlike the equally formidable Strulli, the wine is aged in wooden barrels, which gives the Maregranito an additional spicy aromatic note and a soft yet substantial texture.\u003c\/p\u003e\n\u003cp data-start=\"1186\" data-end=\"1205\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1186\" data-end=\"1205\"\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1207\" data-end=\"1863\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1207\" data-end=\"1219\"\u003eVariety:\u003c\/strong\u003e Ansonaco\u003cbr data-start=\"1228\" data-end=\"1231\"\u003e\u003cstrong data-start=\"1231\" data-end=\"1244\"\u003eVineyard:\u003c\/strong\u003e 50-year-old vines, Sotto il Poggio vineyard – terraced vineyard on granite soils\u003cbr data-start=\"1325\" data-end=\"1328\"\u003e\u003cstrong data-start=\"1328\" data-end=\"1340\"\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr data-start=\"1348\" data-end=\"1351\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1351\" data-end=\"1368\"\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts\u003cbr data-start=\"1394\" data-end=\"1397\"\u003e\u003cstrong data-start=\"1397\" data-end=\"1407\"\u003eAging:\u003c\/strong\u003e In French barriques\u003cbr data-start=\"1427\" data-end=\"1430\"\u003e\u003cstrong data-start=\"1430\" data-end=\"1445\"\u003eFiltration:\u003c\/strong\u003e None\u003cbr data-start=\"1450\" data-end=\"1453\"\u003e\u003cstrong data-start=\"1453\" data-end=\"1461\"\u003eSO₂:\u003c\/strong\u003e \u0026lt;25 mg\/l\u003cbr data-start=\"1470\" data-end=\"1473\"\u003e\u003cstrong data-start=\"1473\" data-end=\"1485\"\u003eAlcohol:\u003c\/strong\u003e 13.5% vol.\u003cbr data-start=\"1496\" data-end=\"1499\"\u003e\u003cstrong data-start=\"1499\" data-end=\"1511\"\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr data-start=\"1524\" data-end=\"1527\"\u003e\u003cstrong data-start=\"1527\" data-end=\"1551\"\u003eServing temperature:\u003c\/strong\u003e 10–12°C\u003cbr data-start=\"1559\" data-end=\"1562\"\u003e\u003cstrong data-start=\"1562\" data-end=\"1590\"\u003eOptimal drinking window:\u003c\/strong\u003e From now until 2035\u003cbr data-start=\"1610\" data-end=\"1613\"\u003e\u003cstrong data-start=\"1613\" data-end=\"1645\"\u003eContent and price per liter:\u003c\/strong\u003e 0.75 l (€62.37\/l)\u003cbr data-start=\"1663\" data-end=\"1666\"\u003eAll winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizers, and natural preparations, and abstain from the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Cantina Parasole","offers":[{"title":"Default Title","offer_id":52340437254480,"sku":null,"price":49.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Maregranato.jpg?v=1763112654"}],"url":"https:\/\/vinonudo.at\/en\/collections\/region-tuscany.oembed","provider":"vinonudo","version":"1.0","type":"link"}