About this wine
Labeled IGT Toscana, this is a pure Sangiovese selection ('Selezione') grown in Impruneta on calcareous soils of marl and clay, 15km south of Florence. Unlike the DOCG Chianti Classico, grapes for this cuvée are pre-selected directly in the vineyard, giving a wine that emphasizes fresh red fruit and the variety's natural acidity outside the DOCG blending framework.
A fresh, fruit-forward Sangiovese that's easy to enjoy chilled slightly in warmer months.
Sommelier's Note
"Chianti Classico's IGT cousin — looser rules, same estate rigor, and a purer shot of Sangiovese fruit."
Food Pairings
Tomato-based pastas, pizza margherita, roasted chicken, charcuterie.
When to drink it
Casual weeknight dinners, aperitivo, picnics.
Specs
- Grape Varieties
- Sangiovese
- Style
- Red
- Alcohol
- 13.5%
- Price Range
- ¥4,000-5,500
Terroir & Winemaking
100% Sangiovese, fruit hand-selected in the vineyard, organic/biodynamic farming with no synthetic inputs. ABV approx. 13.5%.
Frequently Asked Questions
- How is this Sangiovese different from Ottomani's Chianti Classico?
- It is labeled IGT Toscana rather than DOCG Chianti Classico, made from vineyard-selected Sangiovese fruit grown in Impruneta.
- What style should I expect?
- A fresh, fruit-forward red emphasizing red cherry and natural acidity rather than heavy structure.
- Is it organic?
- Yes, it comes from organically and biodynamically farmed vineyards with no synthetic pesticides or fertilizers.
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Talk to the SommelierMore wines from this producer
キャンティ・クラシコ
Chianti Classico
RedSangiovese
Ottomani's entry-level Chianti Classico DOCG is made from 100% Sangiovese grown on roughly 30-year-old vines on galestro-clay limestone soils around Greve in Chianti. Fermentation is spontaneous with native yeasts in cement vats over 15-25 days with an extended maceration of at least 30 days, followed by around 12-14 months of aging in cement without filtration before bottling.
キャンティ・クラシコ・リゼルヴァ
Chianti Classico Riserva
RedSangiovese
Ottomani's top cuvée, sourced exclusively from the estate's oldest vineyard parcels on very lean soils yielding under 1kg of fruit per vine. The must undergoes a long ~40-day fermentation in cement vats before 18 months of aging in 20-hectoliter Tuscan oak barrels with regular bâtonnage, resulting in a more structured, concentrated expression of Sangiovese than the base Chianti Classico.
サンジョヴェーゼ・アンフォラ
Sangiovese Amphora
RedSangiovese
One of Ottomani's three amphora-aged wines, this 100% Sangiovese is hand-harvested in small crates to preserve fruit integrity, with roughly 20% whole clusters included in the ferment. Fermentation proceeds spontaneously with indigenous yeasts inside terracotta amphorae hand-thrown by Impruneta artisans using clays that have been used for wine vessels since Roman times, with gentle manual punch-downs over about 30 days, followed by 4-6 months of continued aging in the clay before bottling.
アンシェント・ヴァラエティーズ・アンフォラ
Ancient Varieties Amphora
RedCanaiolo · Colorino · Ciliegiolo · Malvasia Nera
The second of Ottomani's amphora wines, blending four indigenous Tuscan red varieties largely forgotten by modern viticulture: Canaiolo (40%), Colorino (30%), Ciliegiolo (15%), and Malvasia Nera (15%). As with the estate's other amphora cuvées, fermentation takes place spontaneously in hand-made Impruneta terracotta vessels over roughly 30 days, with the wine then left 'in infusion' in the amphora until spring, for a total of 4-6 months of clay contact.
カナイオーロ
Canaiolo
RedCanaiolo
A rare varietal expression of 100% Canaiolo — an ancient Tuscan grape usually relegated to a minor blending role — sourced only from the best clusters of vines over 45 years old. Fermentation takes place in open-top 225-liter barriques without inoculated yeast, with an extended maceration of 40+ days to fully extract the fruit's phenolics, followed by 16+ months of aging in new French oak barrels and bottling without fining or filtration.
トスカーナ・ロザート
Toscana Rosato
roseSangiovese · Canaiolo · Colorino
A rosé blend of Sangiovese (70%), Canaiolo (20%), and Colorino (10%), given only 2-6 hours of skin contact before pressing. Fermentation is spontaneous with indigenous yeasts in steel over 25-30 days at a controlled 18-20°C, after which the wine rests on its lees in steel through the winter. Bottled with very low sulfite additions.