Red 'Primo Fuoco' Fattoria di Sammontana 2021

"Primo Fuoco" is the series of labels that Fattoria di Sammontana dedicates to the earth, to the roots from which everything must begin in order to evolve: in the jargon of ceramists, it designates the first firing of the clay, from which clay is originated that can then be transformed into the different types of ceramics and majolica. The Rosso is an interpretation of pure Cabernet Sauvignon.

Rosso 'Primo Fuoco' is made by Fattoria di Sammontana through the vinification in the purity of Cabernet Sauvignon grapes that come from a small parcel spread over the domestic half-hectare from the Chianti area of Montelupo Fiorentino, a few kilometres west of Florence and within sight of the Arno River, which flows just to the north. The vines were planted around 40 years ago on top of alluvial soil that is, by definition, unworkable, dissolved by a skeleton of gravel and pebbles that actually has much to do with the ripening and quality of the grapes. Dense with approximately 3,500 vines per hectare, the plot lies between 70 and 150 metres above sea level and is cultivated according to the rules of certified organic agriculture and the use of biodynamic principles. Harvesting is done manually, and the yield is extremely limited, at 15 hectolitres per hectare. Fermentation is conducted by indigenous yeasts in steel tanks while ageing proceeds for 12 months in 500-litre terracotta amphorae. Without any filtration or invasive manipulation, a further resting period of a few months in glass closes the cycle in the cellar for an annual production of a few hundred bottles.

Fattoria Sammontana's Rosso 'Primo Fuoco' appears to the eye animated with an intense ruby red. The nose has a broad and rich impact, in which woody and small crisp berry scents blend with surprising smoky notes. The sip concentrates softness and juiciness with compulsive drinking, harmoniously balanced between decisive freshness and ripe fruity hints. The pairing calls for homemade bread and cured meats, traditional first courses and perhaps a grilled tagliata.