Cosimo Maria Masini
Chianti, Tuscany
- Certified Biodynamic (Demeter, 2003)
- Ancient Property built by the Medici over 500 years ago and once owned by the Buonaparte family
A place of rich history and culture, Cosimo Maria Masini has been under the stewardship of the Masini family since 2000. The 40-hectare property located in San Miniato on an ancient property was once owned by the Buonaparte Family in the heart of Tuscany in the province of Pisa. The heart of the estate is the ancient mansion of Villa la Selva, under which you will find the winery constructed in the 19th century by famed agronomist Marchese Cosimo Ridolfi. The estate has been farmed organically since being purchased, certified by CCPB, and converted to Biodynamics in 2003, certified by Demeter.
15 hectares of vines are tended to by agriculturalist and biodynamic expert Francesco De Filippis who joined the family in 2012 and became a co-owner soon after. The soils are calcareous-clay and elevation sits at just 100m. The varieties grown are those of the Tuscan tradition: Sangiovese, Canaiolo, Trebbiano, Vermentino, Malvasia Bianca and Nera, Buonamico, San Colombano and a local variety, which was in serious danger of disappearing, Sanforte. They also have more recently planted international varieties: Sauvignon Blanc, Cabernet Sauvignon and Cabernet Franc.
Wines are hand-picked in small bins, then once in the winery they use concrete and large wood vessels to ferment and age the wines. Indigenous white grapes are all skin-macerated, the Sauv Blanc is pressed off its skins before fermentation. Red wine fermentation and macerations are typically about 20 days, sometimes less. Ferments are spontaneous, utilizing no selected yeasts, additives, or nutrients and only the smallest amount sulfites are used at bottling. Most wines are finished in wood. In its best years, Cosimo Maria Masini produces about 6,000 cases.
Available wines from Cosimo Maria Masini:
Sincero
- Varieties: Sangiovese 80%, Cabernet Sauvignon, Cabernet Franc
- Vinification: vinified in cement containers with a maceration on the skins based on the variety: a short period for Sangiovese, and longer for both Cabernets. There is no use of selected yeasts or enological additives, except in the case where a small amount of sulfites is needed.
- Aging: mixture of cement tanks, large oak barrels, and steel for 6-8 months
Matilde Rose
- Varieties: Sangiovese 90%, Sanforte 10%
- Vinification: Softly pressed and left to ferment in temperature-controlled steel and concrete containers using only indigenous yeasts.
- Aging: 4 months on lees in stainless steel and concrete
More Wines from Cosimo Maria Masini
Annick (sauvignon blanc), Daphne (skin-contact trebbiano), Chianti DOCG, Cosimo (old vine sangiovese), Nicole (sangiovese Toscana rosso), Sanforte (rare varietal bottling of an ancient native variety), Fedardo (Vinsanto del Chianti)
