Biodynamic Sangiovese Natural Wines

Cosimo Maria Masini Vintage Report 2015

Harvest in San Miniato, Tuscany at Cosimo Maria Masini began on August 21st with the Sauvignon Blanc for Annick and then the Trebbianno for their Vinsanto, Fedardo, on the 26th.  Harvest work is completed by a combination of professionals and WWOOFER’s (volunteers looking for experience on organic farms) and seems to combine rigor and precision with a gentle human approach.  All work is done by hand.

Follow along on Twitter and Facebook with the #CandidHarvests2015 hashtag.

Find all of our wines from Cosimo Maria Masini on www.sevenfifty.com (Illinois Trade Only). 

Cosimo Maria Masini Vintage Report 2015 9.11.2015

Trebbiano and Malvasia Bianca were harvested today in perfect shape for the skin fermented white wine, Daphne.

Cosimo Maria Masini Daphne Trebbiano 2015 5

biodynamic tuscany wine harvest 2015

biodynamic tuscany wine harvest 2015

 

 

biodynamic tuscany wine harvest 2015

 

biodynamic tuscany wine harvest 2015

Trebbiano and Malvasia Bianca for Daphne, fermenting on their skins.

Cosimo Maria Masini Vintage Report 2015 9.7.2015

Harvest of the Sangiovese began today, 9.7.2015.  As shown below, everything is harvested by hand into small containers and transported directly to the winery a few steps away.

Hand harvested biodynamic sangiiovese

Sangiovese set to be harvested on 9.7.2015.

Biodynamic Sangiovese Natural Wines

Sangiovese for Nicole 2015 harvested by hand at Cosimo Maria Masini.

 

 

Cosimo Maria Masini Vintage Report 2015 9.1.2015

Sanforte - one of the indigenous varietals on the estate.

Sanforte – one of the indigenous varietals on the estate. Destined for Mathilde, their Rosato.

Pied de cuve natural wine native yeast

Pied de Cuve – cultivating a pot of native yeast to add to the rest of the grapes.

Press juice of Sanforte destined to be rosato.

Press juice of Sanforte destined to be rosato.

Rosato biodinamico Tuscany Candid Wines

Mathilde 2015 in the first stages of fermentation.

Cosimo Maria Masini Vintage Report 2015 8.26.2015

Somewhat counterintuitively, grapes for Fedardo, the Vinsanto, are harvested very early in the season.  Sweet wines like Sauternes and Ice Wines are left to concentrate on the vine.  For Vinsanto, the grapes are picked early to preserve acidity and then  hung in the attic of the winery where they will dry out for four months.

Fedardo Trebbiano Vinsanto San Miniato

Trebbiano for Fedardo hanging to dry.

Vinsanto Biodynamic Cosimo Maria Masini

The picking crew hanging grapes for Fedardo to dry in the attic.

The bar in the center of this picture (to the left of the open window) has metal hooks hanging from it.  At the bottom you can see the hooks laden with bunches of grapes, one per rung.  In a conversation with Fedardo at the winery, he insisted that this is the only way to make “real” vinsanto, and is the way they have done it for decades.  Other estates may leave the wines on mats but Fedardo insisted that the grapes need air circulating around them to dry properly.

After being pressed in December, the grapes will be put into the small barrels you see here and sealed for seven years before bottling!  Our current vintage of Fedardo is 2007!

Vinsanto Fedardo Cosimo Maria Masini Tuscany Biodynamic

Fedardo (the man in the middle with the biggest smile)  and the team with Fedardo 2015 hanging behind.

You might notice some bunches of red grapes on the chains here.  The vineyard is interplanted as happened quite often in Tuscany one hundred years ago and so up to 10% of the grapes in Fedardo are red, being a blend of Sanforte, Sangiovese and possibly Cannaiolo.

Cosimo Maria Masini Vintage Report 2015 8.21.2015

First grapes harvested:  Sauvignon Blanc destined for Annick.

Sauvignon Blanc Annick Tuscany

Sauvignon Blanc for Annick – the first grapes of the 2015 harvest at Cosimo Maria Masini

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