Name: “Brusco” is still used in the Tuscan dialect today defining a person or thing that is off the cuff and a bit rough but genuine through and through.
Why Be Curious? Maiano is certified organic, and family owned historic property in Chianti, where we source our daily drinking ‘Brusco’ Sangiovese fermented in big cement tanks, and that same wine in a keg. The estate is the classic Tuscan postcard: 55 hectares of gentle rolling hills of vine (the so called colline dolci), interspersed with Cypress tress and olive grooves, and an agroturismo that serves up local food and provides lodging (and a pool ; ).
The growing area of Montespertoli never entered into the Chianti Classico consortium, and that’s one reason the area, even as it is so close to Florence, is relatively unknown to Chianti lovers. In The soil here , compared to say Panzano or nearby San Casciano, is mostly clay intermixed with porous limestone (tufo), rather than clay with mixed with pebbles and gravel. Wines from Montespertoli tend to be ready for drinking right after fermentation: tannins, acid, and extract are in balance after malolactic to give fresh, and slightly balsamic wines (eucalyptus is a common note I get). These wines also have modest levels of acidity and tannins, yet high extract (circa 30 gr/l at 12.5% compared to say normal of 25) that gives the wines a balsamic nose and mouthfeel (eucalyptus is a common tasting note I get).
These aren’t wine for laying down. Perfect trattoria wines, in fact, many are found in Florence’s trattorie. We enjoy the wines chilled down a bit, poured from a think-lipped brocca, a common scene even today on farm and trattoria table in Tuscany. Perhaps the famous painting of the Mangiafagioli (The Beaneater in English) will inspire you for your own picnic or weekday meal.
Tenuta Maiano ‘Brusco’ Sangiovese Toscana
Vigna / Vineyard
Denominazione / Appellation: Sangiovese Toscano IGT
Nome della vigna / Vineyard name: Barrucciano and Noce.
Ettari / Hectares: 12 Ha.
Quota / Altitude: 270 m / 886 ft.
Suoli / Type of soils: Limestone, with silt below composed of marine sand and clay.
Esposizione / Exposure: East.
Vitigni / Varieties: Sangiovese (CH10 and R24. clones).
Età delle viti / Vine age: 15 years old.
Densità / Planting Density: 4200 vines/hectare.
Allevamento / Trellis system: Cordon (cordone speronato).
Data di vendemmia / Harvest date: End of September.
Metodo di vendemmia / Harvest technique: Hand harvested.
Metodo agricolo / Agricultural technique: Certified organic by ICEA #B2977.
Resa / Yield: 11000 kilograms / hectare.
Cantina / Cellar
Lieviti / Yeasts: Native yeasts.
Fermentazione alcolica / Alcoholic fermentation: The bunches are destemmed and pressed, and must is put in concrete tanks. The fermentation starts on the second day and lasts for 15 days around 28°C.
Fermentazione malolattica / Malolactic fermentation: Spontaneous, in December.
Affinamento / Élevage: 3 months in cement.
Chiarificazione, filtrazione / Clarification, filtration: Filtered with 1 micron cardboard filters.
Zolfo / Sulphur: 32 mg/L total, 12 mg/L free.
Altri prodotti aggiunti? / Other products added?: None.
Produzione annua / Annual production: 320 20L Kegs.
Gradazione alcolica / Alcoholic %: 12.5%.
Tappo e bottiglia / Closure and bottle: 20L Kegs.