Tenuta Saiano Arrangiato 2017

56.00 (discounts available)

“The very first reference from our alchemist Baldo Baldinini, who composed this recipe when he was 17 years old. This aromatized wine is inspired by a ballet song, specifically by its arrangement (origin of the name Arrangiato).
The main protagonist is wine, which is a blend of Merlot, Cabernet Sauvignon and a small mass of Sangiovese; who is aromatized with many spices. The Main different with vermouth products is the centrality of wine rather then the classic spices like absinthe. Here you find a wonderful role played by the tonka bean, a signature of Baldo’s liquors. ”
– Alex Fulvi

4 in stock

Available discounts Price per bottle
6-11 mixed bottles in shopping cart 47.60
12+ mixed bottles in shopping cart 44.80
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Additional information

Overview
Type

Aromatized wine, Vermouth

Grape variety

Merlot, Cabernet Sauvignon, Sangiovese

Place

Montebello di Poggio Torriana, Emilia-Romagna, Italy

Certified organic

Yes

Certified biodynamic

No

Terroir & farming
Soil composition

Age of vines

Training system

More about terroir, farming and production

Production methods
Destemming

Maceration

Malolactic fermentation

Yes

Time on lees

Ageing

6 months in steel

Other interventions
Adhere to the Libre.vin codex (https://libre.vin/codex)

Filtering

Yes

Fining

No

Use of fermentation starter (pied de cuve)

No

Temperature controlled fermentation

Yes

Additives to protect newly picked grapes

No

Additives or process for microbiological stability

No

Added lactic bacteria

No

Racking

Use of new wood

No

Added sulphites before bottling

Yes

Other additives used

No

Other processes used

No

Analysis
Alcohol (% vol.)

16.5

Residual sugar (g/L)

Total acidity (g/L)

Total sulphites (mg/L)

50

Free sulphites (mg/L)

Basics
Bottles produced

3,000

Date of bottling

August 4, 2018

Volume

50 cl

Closure

Natural cork

Tips & tricks
Decanting / oxygenation

Serving temperature (°C)

Ice cold, on the rocks

Food pairings

Save left-overs for tomorrow

Yes

Potential for ageing

More...
Other notes from the winegrower

Quick-tasting possible?

Occasionally

About the domaine
Name of domaine

Tenuta Saiano

Winegrower

Anna Maria Nanni & Alex Fulvi

Winemaker

Francesco Bordini

Country

Italy

Region

Emilia-Romagna

Subregion

Montebello di Poggio Torriana

Hectares cultivated

8

Organic certification

Yes

Biodynamic certification

No

Natural wine association

Adhere to the Libre.vin codex (https://libre.vin/codex)

Tenuta Saiano

Tenuta Saiano is the agricultural project of the Maggioli family. The company was founded in 2003 in an area of about 100 hectares in the shadow of the Montebello fortress, in Poggio Torriana (Rimini). From the beginning, the farm has adopted as the only agronomic method a management based on respect for biodiversity and the preservation of the regenerative balance of Nature. Tenuta Saiano is a complex and polyvalent organism. We grow vines and olive trees, seasonal gardens, aromatic herbs and ancient fruit trees in a natural way, without the use of synthetic chemistry. In autumn we sow the green manure in alternate rows, which in spring will be cut and buried for fertilization. In addition to green manure, the only ingredients are copper, sulfur and the manure of our animals. The characteristics of the soil allow us not to irrigate even in the hottest season. An interdependent and rich system, in which cultivation shares breaths and spaces with the semi-wild breeding of animals and the protective presence of the uncultivated forest. The vineyard is rooted at almost 400 meters above sea level in austere soils, characterized by a complex of clays, sandstone cliffs and outcrops of salenitic chalk. The mostly spurred cordon-trained vines are carefully managed from pruning to harvesting, with only manual operations. We grow native varieties such as Sangiovese, Grechetto Gentile and small plots of Trebbiano di Romagna and Pagadebit (Bombino Bianco) because here, in Valmarecchia, they grow healthy and they feel better. The wines express the territory, which is limbo between the Apennines and the Adriatic, and the business complexity, which is not limited to agronomic or oenological techniques but is the result of a fluid and inevitably interconnected system. These poor soils in which the presence of gypsum reigns, translate into wines that are never explicitly powerful, instead material, vertical and with deep minerality. In the cellar, the hand-selected grapes ferment spontaneously without the use of selected yeasts. Our task is to accompany them to the bottle, without the use of additives or invasive techniques, without any kind of clarification, filtration or stabilization. We process the wine with clean decanting and the addition of minimal amounts of sulfur in the pressing and bottling phases.

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