Four generations of the Paolini family have nurtured a tiny plot of land (just 3.5 hectares) just outside the wine hill town of Montepulciano to produce an outstanding, natural Vino Nobile. Currently at the helm is Eugenia who took over as winemaker after her husband Sergio died in 2014. The family harvests their Sangiovese a bit later than most, when the grapes are slightly withered, resulting in a more intense and pronounced Vino Nobile with blackberries, plum jam, violets, vanilla, roasted fennel and cloves on the palate. Tannins are nicely balanced with acidity and fruit, with a lengthy finish. Luteraia pairs well with Tuscan classics like grilled red meats (bistecca fiorentina), osso buco, game birds like roast pheasant or squab, and wild boar stew.
VINEYARD: The vineyard is located outside of the small town of Acquaviva below Montepulciano on a south facing hill. Eugenia's son has a masters in herbology and applies his knowledge to natural farming, adding value to the winery by bringing new and experimental biodynamic treatments made of herbs and seaweed so they don't have to even use organic treatments such as copper and sulfur in the vineyard. Growing exceptional grapes through biodynamic farming is Luteraia's main focus.
WINEMAKING: Luteraia makes an almost innocently old-fashioned wine, untouched by modern winemaking manipulations, essentially unchanged in style since the beginning. Fermentation is spontaneous with native yeast and other than a small dose of SO2 there are no additives, interventions or manipulations in the winemaking process.
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