In 2000 Gianni Moscardini, fresh from finishing in Agricultural Sciences at the University of Pisa, got the household home and transformed it into a winery, making whatever authorities in 2008 with the structure of Sator, the given name of the existing Gianni Moscardini winery.
We remain in Pomaia, a hamlet of the town of Santa Luce, in Alta Maremma, simply 8 kilometers from the sea. Here, in a landscape that in between June and July is colored with the apparent blue of lavender, in a location likewise popular for the most crucial Buddhist center in Italy (the Laza Tzong Kapa Institute), Gianni discovers the land – this is exactly the case of state it– for his experiments. 3 tones of soil, which come close without converging. The lightest is identified by clay. The intermediate one, limestone and abundant in stone, informs of a sedimentary nature, of marine origin. As much as the darkest, magmatic-volcanic shade, abundant in gabbro.
If there are 3 lands, there are 6 owned vineyards, for 17.5 hectares of production. However to show that the business is growing, by 2025 they will reach 20 hectares, with the planting of a French cabernet franc clone.
RANGES AND EXPERIMENTS
Moscardini’s vision is assisted by the look for the best mix of soil, rootstock and range for each plot. This is revealed in curious options, far from territorial clichés. Like the planting of vines such as Fiano d’Avellino and Teroldego, along with global ones such as Red wine and Cabernet Franc, and native vines such as Ciliegiolo, Sangiovese and Vermentino.
Each range is planted on a minimum of 2 plots of various structure and, when ripe, collected by hand and vinified independently. Contributed to these particularities is the attention to sustainability, which is revealed in the vineyard in the lack of herbicides, in the very little usage of artificial items and in the practice of green manure, to make sure the fertility of the soil and enhance its structure. The cellar, nevertheless, is powered by a photovoltaic system.
RED WINE TOURIST THROUGHOUT THE YEAR
To close the circle, attention to hospitality. Throughout the summertime the tasting experiences happen under the gazebo of the business’s personal garden neglecting the vineyards and Pisan hills, decorated with plants and a remarkable increased garden. It is likewise possible to go to the Cantina vineyard or delight in a special picnic on the suggestive roofing balcony in the heart of Campo al Pino. In the cooler months, the reception moves inside the barrel cellar, which can be checked out throughout the year.
Gianni Moscardini produces 70 thousand bottles, divided into 9 recommendations and 3 lines: Selezione (the entry line), Monovarietali and Terroir, in a business strategy that likewise consists of the shift from the Doc Montescudaio denomination to the Igt Costa Toscana.
The Monovarietals are the recommendations that embody the initial occupation of the Gianni Moscardini task, targeted at checking out and offering voice to pure native vines (ciliegiolo, verdicchio and cabernet franc). The Terroir line is the remarkable line, made up rather of Artume, Atteone and Operaundici, the latter being a mix of Sangiovese, Ciliegiolo and Teroldego.
TASTING NOTES
Artume Toscana Fiano Igt 2021
Grape ranges: Fiano di Avellino 85%, Vermentino 15%
The grapes originate from particular rows of the Campo al Pino plot. The ranges are vinified independently. After soft pushing of the grapes, alcoholic fermentation starts in steel tanks, with regulated temperature levels and using picked yeasts. The conclusion of the alcoholic fermentation happens in very first and 2nd passage French oak tonneaus, where the red wine ages for 8 months on the honorable lees, with routine batonnage.
The outcome is a straw yellow red wine with apparent golden reflections. The nose is soft. Vanilla appears, however there is no scarcity of citrus notes (pink grapefruit) and some tips of Mediterranean scrub and mentholate. On the taste buds, the sip is soft, extremely more tasty than acidic, with a buttery texture and a surface described by subtle notes of flint and hawthorn flowers.
Sileno Toscana Ciliegiolo Igt 2020
Grape ranges: ciliegiolo 100%
The grapes from the ciliegiolo cultivated plots are collected by hand and vinified and aged independently. Fermentation happens in steel, with native yeasts and at a regulated temperature level with the intro of around 10% of entire lots to boost the scents and freshness of the grapes. Maceration for 10 days. Aging in cocciopesto, steel and tonneau amphorae. Ruby red to the eye, it pleases the nose due to the fruit (cherry, little red fruits), however above all a generous spiciness (likewise pepper) which then accompanies the tasting. The sip is aromatic, with great freshness and discreet determination. A red wine that turns towards pleasantness, beginning with the incorporated tannins.
Atteone Montescudaio Doc 2019
Grape ranges: 100% cabernet franc
The grapes from the Campo San Giovanni and Riserva plots are collected by hand. The fermentation procedure happens in steel, with native yeasts and at a regulated temperature level. A little portion of the grapes are fermented entire lot. Maceration for 10-12 days. Aged in 500 liter French oak tonneaus for one year and 8 months in the bottle.
From the assembly of a single range comes an extreme ruby red white wine, with an extreme and intricate nose, played above all on spices (licorice, tobacco) and on a normal green note that diverts in between scrub and pepper leaf. An appealing nose, which leads to a sip of stunning depth, tasty, with a fascinating freshness, where even the fruit (blackberry, currant) sticks out plainly. A red wine that is currently prepared, best from the tannins, however which can just progress (and we would wonder to taste it once again in a number of years).
