Ottomani Tuscany White IGT Amphora

Country
Italy

Region
Tuscany

Appellation
Toscana IGT

Color
White

Viticulture
Biodynamic

Alcohol
±12.5–13%

Grape varieties
60% Trebbiano Toscano
40% Malvasia Bianca

Production area
Between Impruneta and Strada in Chianti (15 km south of Florence)

Soil
Limestone-rich soils with clay and marl

Yield
±2 kg per vine

Winemaking
Spontaneous fermentation in terracotta amphorae

Aging
4–6 months in amphora

Allergens
Contains sulfites

Color
Bright golden yellow with light amber reflections.

Nose
Complex and expressive, with aromas of ripe white fruit, citrus and floral notes, combined with spicy nuances and a light earthy touch from aging in amphora.

Palate
Fresh and lively, with a light structure and subtle grip. A fine balance of fruit, acidity and minerality, with a long, elegant, slightly saline finish.

Perfect with:

• Grilled fish
• Shellfish
• Vegetarian dishes
• Risotto
• Light pasta dishes
• Poultry
• Soft cheeses

Its structure and complexity also make it a great match for more gastronomic dishes.

Ottomani is a biodynamic winery in Val di Pesa, in the heart of Tuscany, about 15 kilometers south of Florence. It is run by four friends who share a clear vision: to make wines that reflect the landscape, soil and climate of Tuscany as purely as possible.

From the very beginning, Ottomani chose a way of farming that works in harmony with nature. The vineyards are therefore farmed biodynamically, without synthetic pesticides, herbicides or fertilizers. The focus is on living soils, biodiversity and a natural balance in the vineyard.

The grapes grow on old vines, often more than 40 years old, in limestone-rich soils with clay and marl. This combination gives grapes with concentration, fresh acidity and a clear sense of terroir.

How they make wine

In the cellar, Ottomani follows the same philosophy as in the vineyard: minimal intervention and maximum expression of the grape.

Their wines are made with:

• Hand harvesting in small crates
• Spontaneous fermentation with native yeasts
• No added commercial yeasts
• As little technical intervention as possible
• Often long aging on the fine lees
• Very light filtration or none at all

This approach keeps the wines lively, energetic and authentic. Rather than chasing a polished international style, Ottomani lets the character of the terroir and the vintage speak as honestly as possible.

What makes Ottomani special

What sets Ottomani apart from many other Tuscan producers is their consistent focus on nature, tradition and authenticity.

Their wines are defined by:

• Biodynamic farming
• Old vines
• Spontaneous fermentation
• Minimal intervention in the cellar
• A strong expression of terroir

The result is wines with energy, freshness and a clear identity: wines that show not only the grape variety, but above all the Tuscan landscape they come from.

The grapes come from vineyards between Impruneta and Strada in Chianti, an area known for its clay-rich soils. This clay has been used for centuries to make terracotta, including the amphorae in which this wine ages.

The soils consist of limestone, clay and marl, which give the wine structure, freshness and minerality. Yields are around 2 kilos per vine, which adds to concentration and quality.

The grapes are harvested by hand in early September, in small crates to protect their quality.

The winemaking process:

• Spontaneous fermentation with native yeasts
• Fermentation in terracotta amphorae from Impruneta
• Long skin contact: the wine stays on its skins for about four months
• Aging in amphora until spring (4–6 months)

This approach creates an exceptionally pure wine, with a direct link between grape, soil and the wine in your glass.