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Nostrale Rosso, Terre di Giotto
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Ingredients
Sangiovese, Canaiolo, Tempranillo
Drinking Window
Drink now or by 2032
Region
Mugello, Toscana
Pairings
Ribollita or pappa al pomodoro, Grilled sausages or bistecca alla fiorentina, Roast chicken with herbs
Paring Recipe
Winemaker Notes
Produced in the Mugello hills north of Florence at 500–600 meters above sea level, on clay-limestone and sandstone soils. Farmed organicallyand biodynamically by Michele Lorenzetti, with all vineyard work carried out by hand.
A traditional field blend of Sangiovese, Canaiolo, Malvasia, Trebbiano, and other local varieties, co-harvested and co-fermented. Fermentation is spontaneous with indigenous yeasts in cement tanks, with gentle maceration to preserve freshness and balance. Aging continues in concrete and neutral vessels for several months, before bottling without filtration and with minimal sulfur.
The result is a rustic, vibrant red with bright fruit, earthy tones, and the freshness of Mugello’s mountain air.
Story
Founded by Michele Lorenzetti in the hills of Mugello near Vicchio, Terre di Giotto was born from a vision of giving new life to forgotten vineyards and farming them with the rhythms of biodynamics.
Since 2006, Michele—an agronomist, winemaker, and tireless experimenter—has cultivated three hectares at 500–600 meters above sea level, on clay-limestone soils rich in sandstone and schist. Here, he tends Sangiovese, Canaiolo, Malvasia and Trebbiano alongside international varieties, always with the same philosophy: respect the soil, intervene as little as possible, and let the vines speak. Nostrale Rosso embodies that philosophy perfectly. Fermented spontaneously and aged gently in concrete or neutral wood, it is vibrant, rustic, and alive—a wine that tastes of Mugello’s forests and skies, pure and unadorned.
What we love about Terre di Giotto is Michele’s ability to bottle both tradition and renewal at once: wines that feel rooted in ancient memory yet carry the freshness of discovery, made for convivial tables and honest joy.
