Il Matto delle Giuncaie 2022

Rosso Toscana IGT Organic

Il Matto comes from a selection of the finest Sangiovese grapes from the Buontempi vineyard. It stands out for its complex structure and modern elegance — a pure Sangiovese capable of enhancing and celebrating the essence of this varietal and the unique character of the Dianella terroir.

Farming Method
Organic

Production Area
Vinci – Tuscany

Growing Season
The year 2022 was marked by a particularly dry winter, characterized by long periods of high pressure and significant temperature fluctuations. The vines sprouted about ten days later than in previous years but grew with great vigor aided by above-average temperatures starting in May.

The spring months were very dry, and the summer brought further aridity, resulting in moderate berry growth and some localized water stress. The rains that arrived in mid-August revived the plants, accelerating ripening, which occurred a few days earlier than the previous year. With only a few additional rains before harvest, the crop was abundant and healthy.

By early September, the white grape harvest was complete, and the red grapes began to be picked. Sangiovese benefited from the combination of warm days and rainfall to fully ripen. The 2022 vintage produced exceptionally healthy grapes with higher-than-average sugar levels and balanced acidity. The small berry size and summer concentration yielded wines of remarkable structure and longevity.

Tasting Notes
Intense ruby red color. The nose opens with a floral bouquet of violet intertwined with notes of red and black fruit, complemented by sweet spices, tobacco, and licorice. On the palate, it is full-bodied and vigorous, with dense yet velvety tannins. A complex wine with beautiful acidity — balanced, refined, and elegant.

Grape Variety
Sangiovese

Harvest Method
Manual

Winemaking and Vinification
The grapes are destemmed and transferred by gravity into 100-hl stainless steel open tanks, then inoculated with selected yeasts. Fermentation occurs at controlled temperatures between 24°C and 27°C, with daily punch-downs. The fermentation and maceration process lasts approximately 14–16 days.

Malolactic Fermentation
In concrete vats.

Aging
18 months in 500-litre tonneaux and barriques — 30% new and 70% second passage.