About Martina
- Style
- White
- Grape Varieties
- Incrocio Manzoni
- Price Range
- $15-20
An IGT Toscana Bianco made from Incrocio Manzoni (Manzoni Bianco), grown on the estate's stony soils. Grapes are gently pressed with dry ice to minimize oxidation, then undergo cryomaceration at around 6°C for 72 hours before fermenting at a cool 14-16°C to preserve primary aromatics. Straw yellow with greenish reflections, the wine is fresh and fruity with marked minerality alongside strong floral and fruity notes.
Incrocio Manzoni is an underused grape outside the Veneto — Martina shows it can carry real minerality and aromatic lift in Chianti's galestro soils too.
New to wine?
A crisp, aromatic white that's an easy, food-friendly counterpoint to the estate's Sangiovese-based reds.
Food Pairings
Suits fresh fish, seafood appetizers, vegetarian dishes and light pasta.
When to drink it
Summer aperitivo, seafood dinners, light lunches.
Terroir & Winemaking
100% Incrocio Manzoni (Manzoni Bianco), organically grown on stony soils. Grapes pressed gently with dry ice to limit oxidation, cryomacerated at approx. 6°C for 72 hours, then fermented at 14-16°C in stainless steel to retain primary fruit and floral aromatics.
About the producer
Castello La LecciaHistoric Castellina estate crafting organic, single-vineyard Chianti Classico.Visit the producer page →Frequently Asked Questions
- What grape is Martina made from?
- It is 100% Incrocio Manzoni (Manzoni Bianco), a white grape variety more commonly associated with the Veneto, here grown organically on Castello La Leccia's stony soils.
- What does the wine taste like?
- It is fresh and fruity with marked minerality, plus strong floral and fruity notes preserved by cool fermentation.
- What food pairs well with it?
- Fresh fish, seafood appetizers, vegetarian dishes and light pasta all pair naturally with its bright acidity and minerality.
- How is it made?
- Grapes are pressed gently with dry ice to limit oxidation, cryomacerated around 6°C for 72 hours, then fermented at a cool 14-16°C to preserve primary aromatics.
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