| Cosimo Maria Masini wines | |
ANNICK Region: TOSCANA IGT, Italy Description: Annick is made of Chardonnay and Sauvignon Blanc that are harvested in early September. Part of the grapes are soaked overnight, before a gentle pressing, the rest are immediately pressed. After a night of clarification must were sent to ferment without added yeasts, in concrete tanks and left on skins for four months. A pale yellow color wine is the result with ripe apples and honey flavors that pairs with fish crustaceans but also charcuterie. |
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DAPHNE' Region: TOSCANA IGT, Italy Description: Daphne’ is made of trebbiano toscano. Grapes are harvested late, in the middle of October. The grapes are put in open vats and gently stomped then left for 4 days skin maceration process at room temperature where they ferment without adding selected yeasts or any kind of chemical additives. After that the wine rests in oak for about one year before being bottled without filtration or clarifications. A gold coppery color for a wine intense of herbal sensation, pairs well with mature cheeses, white or red meat, pate’ de foie gras. |
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NICOLE Region: TOSCANA IGT, Italy Description: Sangiovese grapes are harvested from both the young and old vineyards; a natural vinification process follows in open vats, without adding selected yeasts or any kind of “oenological adjuvant”. The wine then is moved in concrete vats for one year after that bottled without filtration. Harmonious and drinkable yet wild like just only a Sangiovese can be. Tannins are present but balanced with red fruits taste. It pairs well with cheese, meat and of course pasta dishes particularly if with tomatoes. |
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NICOLO' Region: TOSCANA IGT, Italy Description: Nicolo’ is made of Cabernet Sauvignon and Cabernet Franc. The grapes are manually pressed, macerated at ambient temperature in open vats without the addition of selected yeasts. The fermentation process involves manual punching down of skins and delestage. After that the wine rests in oak casks for at least one year. Deep ruby red, Nicolò's bouquet is full of scents of ripe red fruit with a slight balsamic nuance that balances the minerals typical of the terroir. It pairs with game red meats truffles dishes and aged cheeses. |
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COSIMO Region: TOSCANA IGT, Italy Description: Cosimo is the selection of the best Sangiovese grapes from 50 years old vines and Buonamico, a rare indigenous varietal. Grapes are harvested in October and put in 10-hectolitres open vats, without adding industrial yeasts or enzymes only intervention being a manual punch down process. Wine is then transferred to oak barrels where malolactic takes place. In those barrels the wine is kept for at least one year. The result is a complex nose wine, austere in the mouth with mineral ripe fruit that recalls plump and small red berries, as well as spicy notes. To be paired with red meats, game meat and matured cheeses. |
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FEDARDO Region: VINSANTO DOCG, Italy Description: An old style Vinsanto, probably the first if not the only one who can claim to be a biodynamic one. The 50 year old vines are harvested in early October by hand. Then the grapes are slowly air dried in an antique Vinsantaia for four months. After stomping them in open vats, the must is fermented without inoculation. The wine is aged for a minimum of five years in sealed barrels. Dark amber in color, this wine opens with intense aromas reminiscent of almonds and dried fruit; it pairs well with hard cheeses and dry pastries. |
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Cosimo Maria Masini
Cosimo Maria Masini is a winery based in San Miniato Tuscany with 35 acres of vineyards and 11 of olive trees. At Cosimo Maria Masini grapes ripen and wines mature in loving harmony with nature, a unique bond that brings out their distinctively unique character. They embraced biodynamic agriculture to ensure that the wines benefit from the energy and strengths that abound in nature, aiding the plants to be unique ambassador of their terroir. Since 2006 all the practices of winemaking are the most gentle and not interventionist. The pressing is made by foot stomping, being that the most natural way of pressing the grapes,, absolutely no inoculation, ageing in concrete vats and or casks. Varietals grown include indigenous grapes like Trebbiano Toscano, Malvasia Bianca, Sangiovese and the rare Buonamico. At the winery they are also grown Chardonnay and Sauvignon Blanc, Cabernet Franc and Cabernet Sauvignon.
Cosimo Maria Masini's Winery's detailed presentation
Winery website: www.cosimomariamasini.it
Cosimo Maria Masini is a winery based in San Miniato Tuscany with 35 acres of vineyards and 11 of olive trees. At Cosimo Maria Masini grapes ripen and wines mature in loving harmony with nature, a unique bond that brings out their distinctively unique character. They embraced biodynamic agriculture to ensure that the wines benefit from the energy and strengths that abound in nature, aiding the plants to be unique ambassador of their terroir. Since 2006 all the practices of winemaking are the most gentle and not interventionist. The pressing is made by foot stomping, being that the most natural way of pressing the grapes,, absolutely no inoculation, ageing in concrete vats and or casks. Varietals grown include indigenous grapes like Trebbiano Toscano, Malvasia Bianca, Sangiovese and the rare Buonamico. At the winery they are also grown Chardonnay and Sauvignon Blanc, Cabernet Franc and Cabernet Sauvignon.
Cosimo Maria Masini's Winery's detailed presentation
Winery website: www.cosimomariamasini.it
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