Cosimo Maria Masini - Tenuta di Poggio
Location: San Miniato (PI), Tuscany, Italy
Vineyards extension: 35 acres
Vine growing:  Biodynamic (certified Demeter, Organic certified, Vegan certified, Renaissance Des Appellations member)
Wine making:  Natural (Renaissance Des Appellations member)
Grapes grown:  Sangiovese, Sanforte, Bonamico, Vermentino, Malvasia Bianca, Trebbiano Toscano, Sauvignon Blanc, Cabernet Sauvignon, Cabernet Franc
People at the winery:  Francesco De Filippis, Ivonne Heinzer, Maria Paoletti Masini
...In biodynamic we believe that the beautiful process as the creation of humus, it's also influenced by the consciousness of those who care the farm life. Today my beautiful task is to harmonize the various aspects of the estate in which we live with its historical roots, the constant effort to  improve soil fertility, modern agronomic knowledge and the continuous and constant communication on socials media; all of this together with  friends with whom I share the work in the fields, in the cellar and "on the road" as well as with people from all over the world, coming to discover the  world of biodynamic and natural wines." Francesco De Filippis Agronomist and Wine Maker.

Cosimo Maria Masini / Tenuta di Poggio 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 2005 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 casks.   Varietals grown include indigenous grapes like Trebbiano Toscano, Malvasia Bianca, Sangiovese, Canaiolo and the rare Bonamico and Sanforte.  At the winery they are also growing Vermentino, Sauvignon Blanc, Cabernet Franc and Cabernet Sauvignon.
Cosimo Maria Masini presentation and website

Annick is made of Sauvignon Blanc and Vermentino,  that are harvested in late August. 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.  Pale yellow color, it shows ripe apples and honey flavors and fresh grass.  It pairs with fish (particularly crustaceans and mussels) but also charcuterie.
This rose' is made of Sangiovese and Sanforte. Harvested in early September the grapes are left macerating for one day then moved in concrete tanks for fermentation. The first juice is taken and fermentation on native yeast takes place.  As soon as the wine has fermented it is bottled without filtration.  With pale pink color, little cloudy due to not filtration, Matilde shows a delicate nose of roses and strawberries; it is delicate and long in the mouth with wild strawberries and light cherry flavor.
Daphne' is made of trebbiano toscano (90%) and malvasia Bianca (10%). Grapes are harvested at the end of September. The grapes are put in open vats and gently stomped; then they are left for 4 days skin maceration process at room temperature.  After this the wine goes into truncated conic oak casks where they ferment without adding selected yeasts or any kind of chemical additives.   After the wine rests in oak for about one year, before being bottled without filtration or clarifications.  With a  gold coppery color this wine has an flavor of time rosemary sage; full bodied and round tannins with hints of honey.  It pairs well with mature cheeses, white or red meat, pate' de foie gras.
Sincero then was created as a blend of these grapes plus a vineyard of Cabernet Franc and Cabernet Sauvignon that is going to be replanted over time with Sanforte and Bonamico Ciliegiolo and Cnaiolo Nero. Sincero is easy to drink wine yet  loyal to the terroir, truthful, sincere indeed.  Of course biodynamic agriculture and fermentation    without controlled temperature on native yeast are still followed.  The result is a silky wine with    sapid cherry notes and spicy herbs overtones,   easy to pair with a lot of dishes.
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.
Cosimo is the selection of the best Sangiovese grapes from 50 years old vines and some Sanforte and Bonamico, two rare indigenous varieties.  Grapes are harvested in late September 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 plum and small red  berries, as well as spicy notes.  To be paired with red meats, game meat and matured cheeses.
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 (Trebbiano Toscano and Malvasia Bianca) are harvested in early October by hand.  Then the grapes are slowly air dried in an antique Vinsantaia by leaving bunches on hooks for four months.   After they reach the wanted concentration, grapes are stomped them in open vats, the must is fermented without inoculation.   The wine is aged for a minimum of seven years in sealed barrels (caratelli).  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.