Admittedly, when thinking of terroir driven Sangiovese, Pisa has not been on my short list of territories.
But, that all changed upon meeting wine producers Matteo Cantoni and Luca Tommasini of Fattoria Fibbiano and Azienda Agricola Sangervasio, respectively, whose wines have rather opened my eyes to the great potential of Pisa.
During an educational “meet the producers” luncheon at Lupa in New York City, I had an opportunity to taste the wines of Cantoni and Tommasini and talk at length with the producers whose wineries are located in the hills around Pisa.
Although similarly located, the Fibbiano and Sangervasio estates see very different micro-climates. In the hills around Sangervasio, for example, says Tommasini, “…the wind is more fresh and we get less rain…”, than the more southerly Fibbiano location which experiences a hotter wind. The two estates, however, are linked at a fundamental level by shared similarities in basic soil composition – the area used to be under sea water and thus the sand and clay soils are enriched with marine shell material. The strong presence of minerals in the soil confers savory characteristics upon the wines.
Both Fibbiano and Sangervasio are working with a pervasive natural agriculture mentality, with Sangervasio being certified organic and Fibbiano working “biologico” (Cantoni). After some extended conversation with both Cantoni and Tommasini, it’s my sense that the choice for natural agriculture is a passionate one, not merely marketing tactic but rather committed, lifestyle decisions.
Both producers employ some form of cement in raising their wines, a format I have long appreciated as it helps the wines to better develop, and this is especially true for Sangiovese. Cantoni mentioned that Fibbiano is experimenting with a vertical roto-fermenter. The process separates seeds and thus avoids green tannins. At Sangervasio, says Tommasini, they apply great attention and effort to working clean, eschewing chemical products, using only natural yeasts present on the grape skins to start fermentation. Tommasini notes, too, that sulfite doses are kept very low.
Both producers’ wines drink with a unique elegance characterized by minerality underlined with a sense salinity, well-balanced wines that speak of Tuscany, of Sangiovese, yet present something different, something more.
As for me, I left the luncheon with a sense for rediscovery: rediscovery for Sangiovese from an area that had fallen off my radar; rediscovery that Pisa can be … is … more than a Leaning Tower.
Much thanks to luncheon host Charles Scicolone for getting these wines/producers on my radar.
PS Visitors to Fibbiano and Sangervasio can explore the Pisa area enjoying accommodation at either estate’s agriturismo.
Le Pianette 2011 IGT Toscana
Sensations of warmth and berry spice on the nose, Le Pianette has an agreeable Pinot Noir-like weight that swallows easy to a satisfying, smooth finish. Gorgeous to hold in the mouth. 70% Sangiovese 30% Colorino.
Chianti Superiore “Casalini” 2011
Intermingling scents of red and black cherries are seductive as a woman wearing two alluring perfumes. Big presence on the palate, smooth ripe tannins. 80% Sangiovese 20% Ciliegiolo.
L’Aspetto 2010 IGT
Complex aromas of ripe fruit, savory herbs and spice, underlined with a sense of saline, round and mouth-filling, silky finish. 50% Sangiovese %50 Canaiolo.
Ceppatello 2009 IGT
Intense notes of ripe fruit, tobacco, saddle leather, velvety rich palate, generous and persistent finish. 100% Sangiovese.
Exceedingly fresh impressions of berries and violets, minerals, pleasantly grippy tannins, nicely structured and massively drinkable. 100% Sangiovese.
Another of the day’s wines that is just gorgeous to hold in the mouth, forest berries, herb, spice, big, supple palate. 95% Sangiovese 5% Cabernet Sauvignon.
I Renai 2008
Perhaps the more international in style, with a discernable ripeness of fruit, notes of tobacco, toasty spice, baker’s chocolate, and a big structure to wear it all very well. 100% Merlot.
Vin Santo 2014
Rich, complex aromas and tastes of almond, hazelnut, dried fig and apricot, honey, crème brulee. Glorious. 70% Trebbiano 15% San Columbano, %15 Sangiovese.