COSTA TOSCANA
‘Senza Rete’ is the Italian for ‘without a safety net’.
It is a homage to Tuscan traditional winemaking by Maurizio Castelli – Italian wine Maestro – and Gabriele Gorelli, designer and Master of Wine. The values Senza Rete embodies are more about WITHOUTs than WITHs.
Its name has a classic circus legacy and shows that like the best acrobats, nature always finds its balance without the need for any ‘safety net’.
Vermentino with skin contact, wild yeasts,without added sulphites, without fining, without filtration, without...
safety net.
ORIGIN: Tuscany, Italy
APPELLATION: Costa Toscana IGT
GRAPE VARIETY: 100% Vermentino
TERROIR: organic dry-farmed vineyards of the Tuscan Coast, close to Alberese. Mainly low-yielding parcels, sporting gentle aspect and fine sandy soil.
WINEMAKING: Hand-harvested, skin contact fermentation in stainless-steel vat. Indigenous yeasts, no temperature control, no Sulphur Dioxide (SO2), no enzymes or other additions. Naturally fermented to dryness.
Unfiltered, no added SO2.
organic
certified
Sangiovese & Trebbiano co-fermented with whole bunch, wild yeasts, without additions, without fining, without filtration, without... safety net.
ORIGIN: Tuscany, Italy
APPELLATION: Costa Toscana IGT
GRAPE VARIETIES: 75% Sangiovese, 25% Trebbiano
TERROIR: organic dry-farmed vineyards of the Tuscan Coast, close to Scansano. Mainly low-yielding parcels, sporting gentle aspect and fine sandy soil.
WINEMAKING: Hand-harvested, co-fermented, whole bunch white and red grapes. Foot-trodden in a single stainless-steel vat. Indigenous yeasts, no temperature control, no Sulphur Dioxide (SO2), no enzymes or other additions. Naturally fermented to dryness with Malolactic fermentation occurred spontaneously in the vat. Unfiltered and bottled without any SO2.
organic
certified
Ciliegiolo whole bunch, wild yeasts, without additions, without fining, without filtration, without... safety net.
ORIGIN: Tuscany, Italy
APPELLATION: Costa Toscana IGT
GRAPE VARIETIES: 100% Ciliegiolo
TERROIR: organic dry-farmed vineyards of the Tuscan Coast, close to Paganico. Mainly low-yielding parcels, sporting gentle aspect and fine sandy soil.
WINEMAKING: Hand-harvested, whole bunch fermented in a single stainless-steel vat. Indigenous yeasts, no temperature control, no Sulphur Dioxide (SO2), no enzymes or other additions. Naturally fermented to dryness with Malolactic fermentation occurring spontaneously in the vat. Unfiltered and bottled without any SO2.
organic
certified
