1 clos perdu di Tenuta Licinia in Valdichiana

The French imprint in the white wines of Tenuta Licinia, which James Marshall-Lockyer acquired from his grandpa Jacques de Liedekerke, who got here in Valdichiana in the Seventies.

Young, stylish. Take these 2 adjectives and put them on James Marshall-Lockyer. And after that on his concept of making red wine: really enjoyable, less extractive and fresher, mineral and improved.

To learn more about it, you require to go to the slopes of the Tuscan Apennines, at the entryway to the Valdichiana, where the province of Arezzo satisfies that of Siena. In the lovely town of Lucignano, which has whatever of its Tuscan imprint, consisting of towers and fortress, here is Tenuta Licinia, which James acquired from his grandpa Jacques de Liedekerke, a Belgian legal representative who in turn acquired it in the 1970s from an Italian buddy.

It took Jacques thirty years to prepare the job and lastly replant the Sasso di Fata vineyard in 2006. In 2020, his grand son James Marshall ended up being the wine maker, following in the steps of his grandpa– who later on died in 2022– however with really particular concepts, which led him to look for the “ideal vineyard” to cultivate the very first plot of Sangiovese. After checking numerous vineyards and olive groves within a 30 km radius of the estate, he discovered it 25 km from the business, 410 meters above water level, separated in a forest.

vineyards of Tenuta Licinia in Valdichiana

An IDEAL CLOS An ideal clos, the Montalceto vineyard, whose story is yet to be informed, and which we will find in the coming years. “In my production of Sangiovese, which will be restricted to 2500 bottles, I wish to confine all the structural and fragrant capacity of the vineyard– discusses James Marshall-Lockyer– For this factor I base the production of Licinia on a careful research study of the subsoil. I tried to find limestone to get a distinct flower profile and I desired slate to offer Montalceto a texture specified by creamy and luxurious tannins”.

In the meantime, Tenuta Licinia narrates of Bordeaux mixes that are still developing, the outcome of viticulture practiced under a licensed natural program, with tips of biodynamics.

aerial view of Tenuta Licinia in Valdichiana

bird’s-eye view of Tenuta Licinia in Valdichiana

THE FRENCH IMPRESSION A business with little numbers, mainly (80%) focused abroad. “My grandpa offered the business a French imprint, on the one hand planting Cabernet Sauvignon, on the other picturing making labels from little delimited vineyards, such as clos. A principle that fits completely with the Tuscan subsoil, which alters every 50 or 100 meters– states James Marshall-Lockyer– We did the very first harvests in 2012 and 2013, without making red wine. Each subsequent year we made little modifications, discovering our method through experience and errors.”

Nevertheless, it remains in the last 5 years that the business alters speed, likewise and above all with the entry of James. “We have actually altered above all the extraction and improvement in wood. Historically our white wines were a little too broad and warm, while what I choose is the valorization of their fragrant pureness. While for the improvement we began with the barrique to progress towards the tonneau, with much shorter rest times”.

James Marshall-Lockyer in the cellar at Tenuta Licinia

TASTING NOTES Montepolli Toscana Igt Rosso 2019 Grape ranges: red wine (47%), cabernet sauvignon (22%), cabernet franc (19%) and petit verdot (12%)

It is a red wine produced in clos design, with grapes originating from a little vineyard identified by a calcareous-clayey subsoil, the outcome of a harvest that happened in mid-October, with aging for 16 months in 2nd passage French oak tonneaus. The nose is extreme, and plays above all on the fruit, with notes of strawberry jam and an enjoyable balsamic breath. When tasted it is enjoyable and constant with what is viewed on the nose: there is strawberry, a bitter citrus note, with medical notes – particularly sage – in their location. Sip of great level of acidity, happily tannic, with a relentless and a little bitter surface. 11,000 bottles produced.

Sasso di fata Toscana Igt Rosso 2019 Grape ranges: cabernet sauvignon (70%), cabernet franc (25%) and petit verdot (5%)

The imprint of the clos, with the grapes originating from a little vineyard with a particular subsoil (galestro), is likewise verified – and above all – in this red wine with an essential profile. The harvest happened in mid-October, and the red wine aged for 16 months in 2nd passage French oak tonneaux. In the glass the flower feeling takes control of, particularly thanks to the frank note of rose and pet increased. The glass then informs of a dynamic however currently incorporated tannin in a worthy texture, for a deep and long sip, likewise improved by a saline and mineral part (graphite). 4000 bottles produced.

Sasso di Fata Toscana Igt Rosso 2021 Grape ranges: cabernet sauvignon (65%), red wine (30%), cabernet franc (5%)

With the 2021 vintage the imprint of James Marshall-Lockyer. Beginning with making use of wood, minimized to less than a year. A red wine in the procedure of ending up being, still young (at its launching on the marketplace), which nevertheless provides some strange notes: a tannin which, as James states “need to resemble the sand of a beach in the Bahamas, fine”. And an experience of graphite that is linked with taste. The flower part will establish with time. On the other hand, it is a vibrant and deep glass, with a texture that is more creamy than smooth. 5500 bottles produced.