On September 25, Roberta Perna Comunicazione Enogastronomica, an agency active for over 15 years in the world of wine, restaurants and gastronomic products, organized in Rome for the trade press a presentation, tasting and dinner themed “Wines of Tuscany” at Beef Bazaar Restaurant in Via Germanico 136. The event made it possible to come into contact with three production realities representing the Tuscan wine territory but, above all, to become immersed in the passion and vision of three producers who, in just a few years, have managed to create extraordinary wines.
The event featured La Sala del Torriano, Il Viaggio di Landò and La Vigna sul Mare, all “young” companies united by deep passion, environmental sustainability and respect for the territory.
La Sala del Torriano (www.lasala.it) was presented by hospitality manager Lorenzo Mugnaini. The company’s focus is on product quality so much so that, out of 33 hectares of vineyards (80% Sangiovese and 20% Cabernet Sauvignon, Merlot, Pugnitello and Colorino), the winery uses only the best 10 hectares for vinification, while the rest is sold. They produce around 50,000 bottles and not all labels are produced every year precisely to guarantee quality, creating wines that truly express the Chianti Classico of San Casciano Val di Pesa.
In 2017 La Sala del Torriano began its organic conversion, which was completed in 2020. The grapes are entirely hand-harvested with staggered harvests from mid-September to mid-November depending on the vinification and the area (Torriano or Sala).
During the evening it was possible to taste all their labels, each more surprising than the last: “Chianti Classico DOCG Annata”, “Chianti Classico Riserva” and “Chianti Classico Gran Selezione”, all aged in 38 hl French oak barrels; “Campo all’Albero” (70% Merlot and 30% Cabernet Sauvignon) aged in fine-grain, lightly toasted French barriques of first and second passage. Finally, for the first time with the 2020 harvest, the red “5 Filari” made from pure Pugnitello — a rare Tuscan variety — was produced. Only 1,000 bottles were made in a special edition aged in terracotta amphora, which helps it express itself without becoming overly reductive. Already in its first edition it shows the character of a great wine: elegant and distinctive with a spicy side that blends well with clearly expressed dark fruits.
The winery has received important recognition from Wine Spectator, one of the most influential magazines dedicated to the wine world, which awarded 96 points to Chianti Classico Gran Selezione 2016, 92 points to Chianti Classico 2018 and 92 points to Chianti Classico Riserva 2017.
Let’s move on to the “dream” of Il Viaggio di Landò (www.ilviaggiodilando.com). We are in Palaia (Pisa), and it is Davide Landini, agronomist and winemaker, who describes his journey that began in 2015 in search of ancient grape varieties and abandoned vineyards to produce wines in a natural way that reflect the territory, the climate and the grape variety, with the aim of recovering traditions and ancient flavors. The peculiarity of his production lies in the vineyards, which are over ninety years old. His desire to realize a dream was so strong that, once he found the type of vineyard he was looking for, he decided to rent it for ten years. Today he is in his third year of activity and produces only two labels: Prima Fermata 2021 (100% Canaiolo) and Seconda Fermata 2022 (85% Trebbiano, 15% Malvasia), both in their first editions. The peculiarity of the 2022 white wine, as highlighted by the producer, is that it presents “strong herbal notes such as sage, thyme and rosemary that cannot be explained”.
The harvest is manual; the grape bunches, in the absence of oxygen, are loaded into tanks and are partly destemmed (60%) and partly left whole (40%) to enhance the distinctive characteristics of the wine. Fermentation takes place in steel and the wine then rests for several months in vats before being bottled. They are not certified organic but they work in a “natural” way with minimal vineyard intervention: the vines are not topped and irrigation is avoided.
Landò never stops dreaming and is already working on Terza Fermata, for which he only reveals that he will use an “island grape usually used for sweet wines” but vinified dry. A Quarta Fermata is also being studied and will be sparkling.
Last but certainly not least is La Vigna sul Mare (www.lavignasulmare.it) in Pescia Fiorentina, in the municipality of Capalbio just a few kilometers from the sea, presented by owner Massimo Masini and winemaker Sergio Parmeggiani. The first vineyards were planted in 2001, but the activity of La Vigna sul Mare began about ten years ago, producing organic wines from the start using Sangiovese, Cabernet Sauvignon, Syrah and Vermentino grapes.
Also for this winery the key words are commitment, passion and respect for the territory and its traditions through careful vineyard management, grape harvesting and winemaking processes that allow the production of high-quality wines. The influence of the sea and the clay soil, with silt and fine skeleton, give the wines complexity, intense aromas and easy drinkability.
They produce nine labels, many of which are aged in French oak tonneaux: four reds, one white, one rosé and three sparkling wines. During the event it was possible to taste all their wines: Masolino 2020 Sangiovese, Guido Moro 2021 Syrah, Pietro Nero 2020 Cabernet Sauvignon, Gimas 2019 (50% Sangiovese, 25% Syrah, 25% Cabernet Sauvignon), Cor D’or 2022 Vermentino Superiore, Bosco della Càpita 2021 Rosato, Rosè della Càpita 72 months Spumante Metodo Classico Pas Dosé, Almar Spumante Brut Rosato Metodo Martinotti and Franco 70 months Spumante Blanc de Noir Pas Dosé Metodo Classico.
The three rosés scored over ninety points in the guide “Rosa Rosati Rosé 2023”, a guide entirely dedicated to rosé wines that collects the tasting results of around 400 wines. Rosè della Càpita achieved an impressive score of 97/100.
The producers proved extremely communicative and open to discussion, ready to listen to suggestions and new ideas. It was not easy to summarize everything that emerged during the pleasant evening; the advice I can give is to go and visit them in their own wineries. It will surely be an immersive and engaging experience — an opportunity to step into their dream.
