SANCHIMENTO IGT TOSCANA WHITE 2024 BIO-ORGANIC
2024 ABUNDANT AND QUALITATIVE HARVEST IN WHICH THE TRAMINER GRAPES FOR SANCHIMENTO WERE VINIFIED IN STEEL, IN TERRACOTTA AMPHORA AND IN CLAYVER CERAMIC
By Donatella Cinelli Colombini #winedestination
SANCHIMENTO 2024 A SUPERTUSCAN FROM ORGANIC AND TOURISTIC VINEYARDS
Sanchimento is obtained from organic grapes from the small vineyard around the chapel of the Fattoria del Colle dedicated to San Clemente or Chimento as the saint himself was called in medieval times. The wine therefore takes its name from the small sixteenth-century church. Both the chapel and the adjacent vineyard are open to tourists, in fact the vineyard of Traminer grapes used for the Sanchimento wine is the starting point for a trail in the vineyards that leads visitors to discover all the grape varieties grown at the Fattoria del Colle through the use of signs and QR codes.
THE PARTICULAR VINIFICATION FOR SANCHIMENTO
The cellar workers led by the oenologist Barbara Magnani have developed a very particular process for the Sanchimento IGT Toscana white. An unprecedented method that manages to enhance the characteristics of the grape variety, increase the complexity of the wine and its distinctive characteristics.
In the cellar, the Traminer grapes are cooled and divided. Most have a classic vinification process while about a quarter is vinified with the orange system (with the skins and without the addition of yeasts) in terracotta amphorae where the wine remains until bottling. This year, in addition to the two Impruneta jars, a clayver sphere was also used.
Once combined, the two vinifications give rise to a complex, intense and important IGT Supertuscan wine
Sanchimento 2024 IGT Toscana – Tuscany, Trequanda, Fattoria del Colle
PRODUCTION CHARACTERISTICS OF SANCHIMENTO 2024
TYPE: dry white
PRODUCTION AREA: Tuscany, Trequanda, Fattoria del Colle
VINTAGE CHARACTERISTICS: mild and very rainy winter. The climate continued until June with precipitations and temperatures above average. July and August were like a blast furnace with over two degrees above normal. This circumstance produced a vegetative block that ended with the rains in September. The drastic drop in night temperatures and the often-overcast sky created the ideal conditions for a gradual ripening of the grapes.
GRAPE VARIETY: Traminer, vineyard planted in 1989 with a northern exposure at 404 m above sea level.
HARVEST: Manual harvest, the bunches were placed in crates and refrigerated before vinification.
VINIFICATION: About a quarter of the grapes were vinified with the skins and with indigenous yeasts according to the orange wine technique for 12 days in an Impruneta terracotta jar. Here the wine was left to mature indoors and without skins, for about 4 months.
A small quantity of grapes was vinified and stored in a clayver ceramic sphere
The rest of the grapes were pressed and the resulting must was cooled to 4°C for static decantation of the lees. After 12 hours the clear must was racked and left to heat up to 14°C when the yeasts were added. Fermentation lasted over two weeks at a temperature of 16-18°C.
Before bottling, the two types of wine were assembled and the “orange” part was approximately 20%
QUANTITY PRODUCED: 2,170 bottles
Sanchimento 2024 IGT Toscana – Tuscany, Trequanda, Fattoria del Colle
ORGANOLEPTIC DESCRIPTION
COLOR: intense and brilliant golden yellow.
AROMA: Very fine, complex and rich in fruity suggestions that recall apple, citrus fruits and mango. Clear notes of white flowers, bread crust together with very intriguing mineral hints.
TASTE: a very pleasant balance between freshness and flavour. It has an important and salty taste consistency that remains pleasantly in the mouth for a long time.
SANCHIMENTO IGT 2024 BIO AT THE TABLE
FOOD PAIRING: Very versatile even for the whole meal, it goes wonderfully with savoury snacks and meals based on delicate dishes such as vegetable soups, fish, shellfish, eggs, white meats, vegetables and fresh cheeses.
HOW TO SERVE: serve chilled (8-12°C), in white crystal tulip-shaped glasses.
CELLARING: drink within three years of the harvest. Keep the bottles lying down, in the dark and in the cold.