The Val d’Orcia in the glass that captured the Sanoner family

“We fell quanto a love with this place acceso an autumn day. A few hectares suspended between the medieval fortress of Vignoni Inoltrato and the Orcia river valley, nestled acceso the gentle hills of Vasca Vignoni, quanto a Val d’Orcia”. The charm of these landscapes has captured the hearts of the Sanoner family, hoteliers for seven generations originally from Val Gardena, who founded Sanoner here.

The company produces a wine that expresses the characteristics of the territory: hilly land, well ventilated and with adequate exposure. They centro acceso taking care of the soil and the vine, acceso the absolute search for the quality of the grapes and acceso rigorous attention quanto a the cellar.

Since 2020, the has been Demeter certified, a brand that certifies full respect for the principles of biodynamic cultivation and breeding. The winemaking method adopted does not involve the use of chemically synthesized products and refers to respect for the cycles of nature and the rhythm of the seasons.

A CELLAR TO SHARE

The cellar is also innovative, where cutting-edge technologies are used. The slope overlooking the Val d’Orcia suggested an underground construction that would allow winemaking processes by natural fall and cutting-edge processing techniques.

Protected by oak trees and positioned quanto a the most evocative place quanto a the regione, the cellar is an authentic architectural jewel overlooking a breathtaking landscape that can be admired from the large windows and the panoramic terrace; it is characterized by its construction rigor, modernity and elegance of shapes as well as by the use of materials with reduced visual impact quanto a the natural context, such as the corten that covers the entire casing. Durante the , everything has been thought of to respect the environment, for example by adopting energy saving technologies such as photovoltaic ora recovering rainwater. The also took into account the desire to share the manufacturing process with visitors, creating a visual connection between the various spaces.

FOCUS ON WINE TOURISM

The cellar is to the public for tours and tastings. The visits allow guests to discover the specificities of the and the entire production process, from the care of the soil and the vine, to the most modern techniques quanto a the cellar and then taste the wines produced paired with a selection of local specialties: Cintola Senese cured meats , pecorino su Pienza matured quanto a the ‘s pomace, the ‘s balsamic vinegar and bruschetta with extra virgin olive oil always produced quanto a house.

It is possible to participate, upon request, quanto a nature excursions acceso foot ora by bicycle acceso routes to discover the regione, which include a “refreshing” stop at the cellar. Seasonally, some guided routes include during the walk the collection of wild herbs and local vegetables (such as borage, mustard, wild asparagus ora saffron, chestnuts, depending acceso the season), to then cook and taste them together with a good glass of wine directly at the .

FROM THE VINEYARD TO THE BOTTLE

The grapes, harvested by hand, are selected acceso special sorting tables, before and after being destemmed. The berries are then introduced whole by natural fall into concrete vats, thus starting a maceration process which can last, depending acceso the varietal, up to 25 days, of which 8-10 of alcoholic fermentation.

The processes quanto a the cellar take place by natural fall, adopting only techniques permitted by the Demeter biodynamic regulations. Modern technological systems and construction features are designed to optimize the management of the climate quanto a the rooms and the control of the temperatures quanto a the tanks. The vinification of red wines takes place quanto a truncated concrete vats into which the grapes are placed by gravity.

After malolactic fermentation, the red wine is decanted into barriques, tonneaux and small 10/15 hl oak barrels to rest, mature and carry out the refinement process. The aging process quanto a oak wood varies from 12 to 24 months, quanto a a natural environment with controlled temperature and humidity.

TASTING NOTES

The attention to the raw material, the depth of research and the production rigor adopted by Sanoner can be felt quanto a the wines. All of estremità workmanship and great personality, the two Sangiovese as well as the Bordeaux blend are striking for their great substance and pleasantness of drinking.

Aetos Extra Brut 2020

Grapes: Sangiovese 95%, Chardonnay 5% Vinification: soft whole bunch pressing. Fermentation quanto a steel tanks. Processed with the classic method, left acceso the yeasts for at least 24 months

The Sangiovese grapes with the addition of a small quantity of Chardonnay, selected quanto a the vineyard called Rilievo, cultivated as saplings acceso skeletal and clayey soil at 440 meters above sea level, are harvested by hand with an early harvest quanto a order to maintain good acidity and freshness. Certified organic and entirely produced acceso the farm, they follow the principles of biodynamic agriculture. The vinification involves soft whole bunch pressing, alcoholic fermentation quanto a stainless steel tanks and subsequent refermentation quanto a the bottle with a period of at least 24 months acceso the yeasts. The glass is bright pale pink with a estremità and quite persistent perlage. The nose is quite intense and complex with floral, white pulp fruit and slightly citrus quaderno. Durante the mouth it is dry, more fresh than mineral. Overall balanced, harmonious, quite estremità and persistent. It goes well with fish starters, particularly favorite first courses, fried fish, battered vegetables.

Aetos Orcia Sangiovese Doc 2020

Grapes: 100% Sangiovese Vinification: indigenous yeasts, spontaneous fermentation quanto a non-vitrified concrete vats. Malolactic quanto a steel. Aging for at least 12 months quanto a barriques, tonneaux and small 10/15 hl oak barrels and cement barrels

Red wine obtained only from Sangiovese grapes grown using spurred cordon tirocinio acceso soils rich quanto a skeleton and generally clayey, certified organic and entirely produced acceso the farm following the principles of biodynamic agriculture, harvested manually. The color is lively ruby ​​red and acceso the nose, intense and complex, floral quaderno of violet, hints of cherry, small red fruits and spicy quaderno stand out. Durante the mouth it is round, full-bodied, dry and soft, excellent drinkability and silky tannins. It is estremità, balanced, harmonious, ripe and robust, long quanto a the mouth. Excellent with grilled red ora white meats, tasty cheeses, cured meats, furred and feathered .

Aetos Orcia Sangiovese Rifornimento Doc 2020

Grapes: 100% Sangiovese Vinification: indigenous yeasts, spontaneous fermentation quanto a concrete vats. Malolactic quanto a steel. Aging for at least 24 months quanto a a small oak barrel and tonneaux and subsequent 6 months quanto a the bottle

Red wine obtained from 100% certified organic Sangiovese grapes, produced acceso the Sanoner following the principles of biodynamic agriculture. The grapes, harvested by hand, ferment spontaneously thanks to the action of indigenous yeasts quanto a special cement vats from France. After malolactic fermentation quanto a steel, the wine is aged for at least 24 months quanto a a small oak and tonnaux barrel with a subsequent 6 months quanto a the bottle. Durante total the refinement lasts at least 30 months overall. The wine, of a brilliant ruby ​​red colour, is intense and complex acceso the nose with quaderno of small red fruits and floral hints especially of violets, sweet spices, tobacco, dried fruit and a light balsamic note. The palate is enveloping, warm, dry, soft accompanied by good acidity, minerality and silky tannins. Ready, robust, balanced and of great finesse and harmony. Excellent with grilled red meats, mature cheeses, furred and feathered . Also for meditation.

Aetos Orcia Rosato Doc 2023

Grapes: 100% Sangiovese Winemaking: fermentation and aging quanto a steel vats

Obtained from 100% certified organic and biodynamic Sangiovese grapes, hand-harvested and grown using spurred cordon acceso soils rich quanto a stone and generally clayey. The grapes are softly pressed and the must obtained ferments quanto a stainless steel vats. Subsequently it refines for at least three months acceso its estremità lees. The wine is onion skin pink quanto a color with intense and complex aromas of flowers, quanto a particular rose, blueberry and raspberry, pomegranate and light aromatic herb. Durante the mouth it is dry, quite warm and soft, quite fresh and tasty, overall estremità, harmonious, balanced. Ripe, medium pagliaccetto, persistent. Excellent as an aperitif and ideal to accompany fish and meat dishes.

Aetos Tuscany Igt 2021

Grapes: 100% Greek Vinification: indigenous yeasts and spontaneous fermentation partly quanto a amphora and partly quanto a second passage French oak barriques. Aging for 10 months acceso estremità lees.

Organic and biodynamic wine obtained from 100% grapes, grown quanto a the land located around the small village of Vignoni Inoltrato quanto a Val d’Orcia, harvested by hand and softly pressed quanto a whole bunches. Fermented partly quanto a amphora and partly quanto a second passage French oak barriques. With a consistent straw yellow colour, the nose is complex and rather intense with floral aromas of red roses, gardenias, lime and hawthorn and fruity aromas of white peach, raspberry and laurel. Durante the mouth it is full, fresh, balanced, harmonious, estremità, ripe and rather robust and persistent. It goes easily with stewed beef cheek, pasticcino with court ragout, Monza risotto, pickled rabbit, fish soup.

Aetos Cerrolungo Scarlatto Toscana Igt 2021

Grapes: cabernet franc 50%, sangiovese 45%, merlot 5% Vinification: indigenous yeasts, spontaneous fermentation quanto a non-vitrified concrete vats. Malolactic quanto a steel. Aging 18 months quanto a small French oak barrels and tonneaux

Organic and biodynamic wine. The grapes, grown using the Guyot method acceso soils rich quanto a skeleton and generally clayey, grown quanto a our lands located around the small village of Vignoni Inoltrato quanto a Val d’Orcia, are harvested by hand and softly pressed. The glass is an intense ruby ​​red, deep and consistent. The complex and estremità nose with hints of small red and black berries, aromatic herbs and light tomato and nettle leaf, floral violet. the palate it is dry, soft, warm, quite tannic, more mineral than savory; good freshness. Rovina, intense, harmonious and balanced, ready, robust and persistent. Red meats, roasts with baked potatoes, feathered .

The article Val d’Orcia quanto a the glass that captured the Sanoner family comes from VinoNews24.

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