Wines

Chianti Superiore docg

Simple wine characterised by a pleasant drinkability. The grape varieties are mainly Sangiovese and Canaiolo, with small percentages of Tuscan varieties such as Ciliegiolo, Bonamico and Malvasia Nera

Technical Specifications
Production area:	Greve in Chianti, 15 km south of Florence, in an area worldwide known for the exceptional quality of its red wines.
Soil:	Limestone, with a mix of clay and galestro.
Production per plant:	thanks to our rocky soils and grape thinning, we manage to produce kilos per plant. This low quantity allows the grapes to reach both perfect ripening and phenolic concentration.
Grapes:	Sangiovese 90%, Canaiolo 10%. Harvest: exclusively by hand, in small crates to keep the fruit intact .We choose the bunchesone by one in our vineyards and we use only medium size and perfectly ripe ones.
Fermentation:	spontaneous, conducted by yeasts naturally present on the grapes, with no use of selected yeasts.
Maceration:	at least 30 days long maceration periods, possible only with perfect grapes, allow the extraction of a greater number of phenolic compounds present in the grapes (responsible of colour and structure) and a long aging. During this period the must is subject to several operations such as pumping-over, cap-crushing and delestage. The type and duration of them depend of the needs of the yeasts (02).
Ageing:	at least 14 months in french oak barrels. During this period the wine matures on the lees, mantained in suspension by lees stirring (batonnage). This allows the release of compound sresponsible for wine softeness and structure. The wine carries on malolactic fermentation spontaneous.
Stabilization:	in the winter period the wine naturally stabilizes with cold. Afterward we don't make filtrations.

Ottomani Viticoltori

Ottomani was born in 2006 as a four friends’ project, who decided to start their own venture after graduating in oenology at the University of Florence and following different job experiences in important wineries in the area. Slowly, but steadily, we set up a little farm for the production of our wine and olive oil. Working with autochthonous varieties only and using biological - biodynamics techniques of cultivation and winemaking, we decided, from the beginning, not to use any chemical, preferring to work exclusively with agronomical methods which are sustainable for the environment. The importance that the we give to the manual work in the fields and to the natural oenological techniques, allows the production of wines and extra virgin olive oil of exceptionally high quality, resulting from the combination of modern and traditional techniques.

Toscana

The name of Tuscany is synonymous with its most famous, and probably Italy’s most famous, red wine. Chianti is produced in high volumes and exported worldwide, with a distinctive personality that is difficult to define but that has somehow impressed consumers all over the world. The Sangiovese grape is the key to the region’s success, as the backbone of DOCG wines in Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano and Carmignano. Yet the region’s prestige is today further enhanced by the evolution of the “Super Tuscan”, wines that now rank among some of Italy’s most refined. Failing to slot into any existing DOC or DOCG category, they are now largely classed as Toscana IGT in order to avoid the humble Vino da Tavola category.