Wines

Bianco Toscana - Amphora igt

The clays present in the soils of the Impruneta area have been used for millennia for the production of high quality terracotta which are manually worked by local artisans to produce wine amphorae. Following the ancient method of wine production, used since Roman times, the Ottomani White Igt Amphora refines in the same land where its grapes grow. The perfect harmony between our native white vines, winemaking in the same land where they grow, produces a wine with a great balance between body, acidity and character. The long stay on the skins in the wine extracts a multitude of substances that complex this white in amphora. With a straw yellow color with greenish notes and great typicality, the Bianco Amphora is very lively and mineral with a large floral bouquet and notes of lime. This wine is enhanced at the table in the presence of fish dishes and fresh cheeses.

Technical Specifications
VARIETY :TREBBIANO TOSCANO (100%) from old vines 40 to 50 years old.
FERMENTATION & AGEING :30% entire bunches, conducted by yeasts naturally presents on the grapes (no inoculation). Inside the amphora, lasts around 30/45 days. During this period we do very soft manual plungings. After alcoholic fermentation, the wine remains in “infusion” in the amphora until spring for a period of max 6 months.
Bianco In Amphora Igt

Ottomani Viticoltori

Ottomani was born in 2006 as a four friends’ project, who decided to start their own venture after graduating in oenology at the University of Florence and following different job experiences in important wineries in the area. Slowly, but steadily, we set up a little farm for the production of our wine and olive oil. Working with autochthonous varieties only and using biological - biodynamics techniques of cultivation and winemaking, we decided, from the beginning, not to use any chemical, preferring to work exclusively with agronomical methods which are sustainable for the environment. The importance that the we give to the manual work in the fields and to the natural oenological techniques, allows the production of wines and extra virgin olive oil of exceptionally high quality, resulting from the combination of modern and traditional techniques.

Toscana

The name of Tuscany is synonymous with its most famous, and probably Italy’s most famous, red wine. Chianti is produced in high volumes and exported worldwide, with a distinctive personality that is difficult to define but that has somehow impressed consumers all over the world. The Sangiovese grape is the key to the region’s success, as the backbone of DOCG wines in Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano and Carmignano. Yet the region’s prestige is today further enhanced by the evolution of the “Super Tuscan”, wines that now rank among some of Italy’s most refined. Failing to slot into any existing DOC or DOCG category, they are now largely classed as Toscana IGT in order to avoid the humble Vino da Tavola category.

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