Our aim is to make the best possible wine each vintage,
Our aim is to make the best possible wine each vintage,
following a completely natural process
Our aim is to make the best possible wine each vintage, following a completely natural process
Our winemaking follows a completely natural process
Our aim is to make the best possible wine each vintage, harvesting only the best bunches that the vineyard produces and following a completely natural process that sees the vineyard as an integral part of the ecosystem, not as the final objective. Our approach to wine production fully reflects the energetic wilderness and humility of this place.
The vineyards are not bound by the regulations of the DOCG Brunello di Montalcino, so whilst our wine is made in the traditional way, adhering to long ageing in oak barrels, this is purely a question of choice and suitability.
Our winemaking follows a completely natural process
Our aim is to make the best possible wine each vintage, harvesting only the best bunches that the vineyard produces and following a completely natural process that sees the vineyard as an integral part of the ecosystem, not as the final objective. Our approach to wine production fully reflects the energetic wilderness and humility of this place.
The vineyards are not bound by the regulations of the DOCG Brunello di Montalcino, so whilst our wine is made in the traditional way, adhering to long ageing in oak barrels, this is purely a question of choice and suitability.
Our winemaking follows a completely natural process
Our aim is to make the best possible wine each vintage, harvesting only the best bunches that the vineyard produces and following a completely natural process that sees the vineyard as an integral part of the ecosystem, not as the final objective. Our approach to wine production fully reflects the energetic wilderness and humility of this place.
The vineyards are not bound by the regulations of the DOCG Brunello di Montalcino, so whilst our wine is made in the traditional way, adhering to long ageing in oak barrels, this is purely a question of choice and suitability.
Each and every berry is checked by hand at harvest time
The grapes are followed closely during maturation but the most rigorous selection occurs at the point of harvest, where destemming occurs by hand giving the chance to check each and every berry. Anything that is not perfect does not make the selection.
Each and every berry is checked by hand at harvest time
The grapes are followed closely during maturation but the most rigorous selection occurs at the point of harvest, where destemming occurs by hand giving the chance to check each and every berry. Anything that is not perfect does not make the selection.
Each and every berry is checked by hand at harvest time
The grapes are followed closely during maturation but the most rigorous selection occurs at the point of harvest, where destemming occurs by hand giving the chance to check each and every berry. Anything that is not perfect does not make the selection.
We disturb our Sangiovese as little as possible, allowing it to express its personality
A long and slow maceration takes place over 30 to 40 days with daily manual punch down. In keeping with the desire not to stifle the natural tendencies or personality of our Sangiovese, only French oak tonneaux are used from a selection of coopers and of varying ages. The wine is touched as little as possible, in the belief that it doesn’t need to be.
We disturb our Sangiovese as little as possible, allowing it to express its personality
A long and slow maceration takes place over 30 to 40 days with daily manual punch down. In keeping with the desire not to stifle the natural tendencies or personality of our Sangiovese, only French oak tonneaux are used from a selection of coopers and of varying ages. The wine is touched as little as possible, in the belief that it doesn’t need to be.
We disturb our Sangiovese as little as possible, allowing it to express its personality
A long and slow maceration takes place over 30 to 40 days with daily manual punch down. In keeping with the desire not to stifle the natural tendencies or personality of our Sangiovese, only French oak tonneaux are used from a selection of coopers and of varying ages. The wine is touched as little as possible, in the belief that it doesn’t need to be.
Our wine is made from grapes grown exclusively on our land,
and as there is just 1ha of vineyard, it is available only
in very limited quantities.
Our wine is made from grapes grown exclusively on our land, and as there is just 1ha of vineyard, it is available only in very limited quantities.
The name of the wine Sinergo summarises everything we continue to work on here…
…an environment that benefits from the climatic influence of both the sea and the mountains, an ancient soil of marine origin, the woods and the stream that passes through it, and the bees and other precious pollinators that strengthen biodiversity and boost the synergistic potential of each element. Our wish is to preserve this ecosystem, combining selection in the vineyard with an organic winemaking process. We have practised regenerative farming since the inception, and have been certified organic since November 2023.
DOWNLOAD TECHNICAL SHEET
The name of the wine Sinergo summarises everything we continue to work on here…
…an environment that benefits from the climatic influence of both the sea and the mountains, an ancient soil of marine origin, the woods and the stream that passes through it, and the bees and other precious pollinators that strengthen biodiversity and boost the synergistic potential of each element. Our wish is to preserve this ecosystem, combining selection in the vineyard with an organic winemaking process. We have practised regenerative farming since the inception, and have been certified organic since November 2023.
DOWNLOAD TECHNICAL SHEET
The name of the wine Sinergo summarises everything we continue to work on here…
…an environment that benefits from the climatic influence of both the sea and the mountains, an ancient soil of marine origin, the woods and the stream that passes through it, and the bees and other precious pollinators that strengthen biodiversity and boost the synergistic potential of each element. Our wish is to preserve this ecosystem, combining selection in the vineyard with an organic winemaking process. We have practised regenerative farming since the inception, and have been certified organic since November 2023.
DOWNLOAD TECHNICAL SHEET
The name of the wine Sinergo summarises everything we continue to work on here…
…an environment that benefits from the climatic influence of both the sea and the mountains, an ancient soil of marine origin, the woods and the stream that passes through it, and the bees and other precious pollinators that strengthen biodiversity and boost the synergistic potential of each element. Our wish is to preserve this ecosystem, combining selection in the vineyard with an organic winemaking process. We have practised regenerative farming since the inception, and have been certified organic since November 2023.
DOWNLOAD TECHNICAL SHEET
“
For a Tuscan sommelier, Sangiovese is ‘the’ grape variety. Our study and daily work via serial tastings, it is the structure of an oenological language that puts you in contact with customers and colleagues from all over the world.
How you perceive, how you speak about Sangiovese-based wines largely defines the professional you are.
The level of concentration, involvement and comparative references when tasting it are physiologically elevated to the nth degree. In short, “We take it seriously!”.
The wines of Molino Terramadre are listed amongst my most noted tastings of the last year and, tasted vertically from 2023 to 2019, they demonstrated a stylistic completeness in progress but with great definition.
The vineyard has a disheveled appearance, it transmits a relaxed rigor.
As you look in greater detail, however, you find elements of agronomic care of rare expertise.
The vinification is preceded by single berry selection. Having worked in cellars, this is one of the few times I have seen such incredible care.
The wines have a general sense of relaxation and composure, excellent persistence.
The ripe tannins and well-calibrated extraction communicate perfect judgement of harvest, hitting the precise moment of ripeness.
These are wines with the right degree of tension that reflect Montalcino and this side of the hill in particular, but that have the pace and the talent to carve out a space for themselves.
Bravi!
“
WORDS FROM DANIELE PALAVISINI, THE BEST AIS SOMMELIER IN TUSCANY, 2022.
“
For a Tuscan sommelier, Sangiovese is ‘the’ grape variety. Our study and daily work via serial tastings, it is the structure of an oenological language that puts you in contact with customers and colleagues from all over the world.
How you perceive, how you speak about Sangiovese-based wines largely defines the professional you are.
The level of concentration, involvement and comparative references when tasting it are physiologically elevated to the nth degree. In short, “We take it seriously!”.
The wines of Molino Terramadre are listed amongst my most noted tastings of the last year and, tasted vertically from 2023 to 2019, they demonstrated a stylistic completeness in progress but with great definition.
The vineyard has a disheveled appearance, it transmits a relaxed rigor.
As you look in greater detail, however, you find elements of agronomic care of rare expertise.
The vinification is preceded by single berry selection. Having worked in cellars, this is one of the few times I have seen such incredible care.
The wines have a general sense of relaxation and composure, excellent persistence.
The ripe tannins and well-calibrated extraction communicate perfect judgement of harvest, hitting the precise moment of ripeness.
These are wines with the right degree of tension that reflect Montalcino and this side of the hill in particular, but that have the pace and the talent to carve out a space for themselves.
Bravi!
“
WORDS FROM DANIELE PALAVISINI, THE BEST AIS SOMMELIER IN TUSCANY, 2022.