Cement has always been used in Italy as a material for ageing wines. In Tuscany in particular, there are still dozens of wineries that ferment their wines in it - which is probably due to the fact that Sangiovese in particular seems to feel quite at home in it. Which is why Giovanna Tiezzi and Stefano Borsa from Pacina also ferment one of their wines - the Villa Pacina - entirely in them.
In general, container made of cement but also clay (amphorae) have some extremely positive characteristics. Apart from the fact that they are neutral in flavour, the most important is the constant temperature development during fermentation. The thick and stable walls and the high temperature resistance of concrete guarantee that the heat generated during fermentation is not dissipated as quickly as in stainless steel tanks or wooden barrels. In addition, a little oxygen always penetrates the concrete wall and accelerates the growth of the yeasts at the start of fermentation and stabilises the wine as it matures.
Once pressed, the wine remains in the cement cisterns for around two years before it is bottled unfiltered and unsulphurised and matured for a further six months in the bottle.
It is profound, open and balanced, offering floral and dark fruity flavours, a smooth texture and a powerful and straightforward finish.
Grape variety: Sangiovese
Substrate: Tufo di Siena
Harvest: By hand
Fermentation: spontaneous | wild yeasts, 5-week maceration in cement vats
Ageing: 24 months in cement
SO₂: < 20mg/l
Alcohol content: 14.5% vol.
Closure: Natural cork
Drinking temperature: 16-18 °C
Perfect drinking maturity: from now - 2032
Content and price per litre: 0.75 l/(€32.27/l)
Maxime: All winegrowers listed with Vinonudo work with compost, organic fertilisers and natural preparations in their vineyards and refrain from using herbicides, pesticides and artificial fertilisers.