Mulini di Segalari 6 Bottiglie

Producer: Mulini di Segalari

Wine Box of 6 bottles of artisanal mixed wine, from biodynamic viticulture

DOC Bolgheri Superiore 2016, Cabernet Sauvignon 80%, Merlot 20%

From heterogeneous soils with clayey-loamy characteristics. The grapes are pressed and destemmed with almost a third of whole berries, macerated for about 15 days in steel vats with only the vineyard’s yeasts. This is followed by daily pumping over and delestage on the pomace cap, so as to obtain maceration intensity according to the fermentation strength. The wine then matures in a 5 hectoliter oak barrel for over 18 months, followed by refinement in the bottle for a few months.

At the borders of the Bosco DOC Bolgheri Rosso 2019, Cabernet Sauvignon and Franc 50%, Merlot 50%

From clayey-loamy soils, the grapes are pressed and destemmed with almost a third of whole berries, macerated for about 15 days in steel vats with only the yeasts from the vineyard. This is followed by daily pumping over and delestage on the pomace cap, so as to obtain maceration intensity according to the fermentation strength. It matures in 23 hectoliter oak barrels for approximately 1 year, followed by refinement in the bottle for a few months.

Ai Confini del Bosco DOC Bolgheri Rosato 2020, Merlot 50%, Syrah 30%, Petit Verdot 20%.

From clayey-loamy soils, the grapes are pressed and destemmed with almost a third of whole berries, macerated for a whole night in steel vats. The free-run must ferments with its yeasts for about 10 days at low temperature. After decanting, the fine lees were kept in suspension with batonnage every 15 days. The wine matures in steel containers, followed by refinement in the bottle for a few months.

SoloTerra IGT Toscana 2019, Sangiovese

From clayey-loamy soils, the grapes are pressed and destemmed with almost a third of whole berries, macerated for about 15 days in steel vats with only the yeasts from the vineyard. This is followed by daily pumping over and delestage on the pomace cap, so as to obtain maceration intensity according to the fermentation strength. The wine matures in 500 liter terracotta jars made with Impruneta clay. Their thickness is over three centimeters and they are neither vitrified nor waxed. The natural porosity of terracotta determines constant micro-oxygenation, its egg shape energizes the mass of the wine and gives the wine perfect maturation in eight months.

A Little Above the Sea Doc Bolgheri Vermentino 2020, Vermentino 85%, Manzoni Bianco 12%, Viognier 3% – Two Bottles

Manzoni Bianco and Viognier macerate with the skins for 5 days, then they are separated from them and the must ferments with native yeasts, at low temperature in a steel tank for 10 days. The Vermentino grapes are harvested in two steps, destemmed, and fermented separately. Finally the three wines were combined. After decanting while maintaining the fine lees, the wine was placed in a 5 hl terracotta jar for 6 months.

Castagneto Carducci (Bolgheri)

ICEA certified organic and DEMETER biodynamic company, consisting of 4 hectares of which just under 3 are under vineyards

The winery has existed since 2002, obtained from the union of several farms and was created with the
recovery of fields that have not been cultivated for a long time. These are contiguous to a stream, the Fossa di Bolgheri, which
it borders the farm on one side. The place is characterized by three ancient mills, which were originally those of the
possessions of the Segalari Castle. The oldest mill, the Mulino Buselli, present in the land register
Lorraine since 1650, it is located right on the stream and has recently been restored and used as a cellar
winemaking. Another mill, the upper one, has been restored and used as a rural residence. The mills
they worked with the water that was intercepted from the ditch and collected in the ancient millpond, a kind of tub,
upstream of the two buildings. On the other side of the farm there is the ruin of another ancient mill.

The plants are grown without chemical fertilization or the use of systemic products, favoring the
fertilization of the land with the practice of green manure and with the symbiosis with mycorrhizae so as to let them find the resources to vegetate autonomously, for wines that are an authentic expression of the territory. Fermentation occurs only with indigenous grape yeasts. The wine matures in cement and terracotta containers and in 10 and 23 hectoliter oak barrels. The low yield per hectare (50 quintals), the selection of the grapes and the naturalness of the vinification without the addition of chemical additives, express and enhance the uniqueness of the Bolgheri terroir in the wine.

The varieties produced are Cabernet Sauvignon (44%), Merlot (29%), Sangiovese (13%), Petit Verdot (11%), Syrah (3%). The white grape varieties are Vermentino (93%) and Manzoni Bianco (7%).