Wines

Bianco Toscana igt

Obtained from plants of Trebbiano and Malvasia Bianca over 40 years old. The wine stays in contact with the skins for a few days and is then ripened on the lees throughout the winter.

Technical Specifications
Production area:	Greve in Chianti, Impruneta 15 km south of Florence, in an area worldwide known for the exceptional quality of its wines.
Soil:	Limestone, with a mix of clay and galestro.
Production per plant:	thanks to our rocky soils and the green harvest, we manage to produce around 2 kilos per plant. This quanty allows to reach a perfect maturation.
Grapes:	Trebbiano 60%, Malvasia bianca 40%. The grapes come exclusively from vineyards of more than 40 years.
Harvest:	exclusively by hand, in small crates to keep the fruit intact. The grapes are hand-picked and the end of august, beginning of september.
Fermentation:	spontaneous, conducted by indigenous yeasts naturally present on the grapes; we don't use selected yeasts. Spontaneous Fermentation exalts the typical organoleptic characters of our land that we recover in our wines, and lasts 25-30 days under controlled temperature of 18°-20°.
Maceration:	2-3 days with the skins.
Ageing:	after the fermentation the wine rests in steel for all the winter period.
Stabilization:	the wine is stabilized by cold before bottling. Afterward we don't make filtrations.

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.