It is featured on the wine lists of many top restaurants and has also received high praise from various wine journalists and wine magazines.
In September 2003, the founder Bruno Giusti passed away during the winery's first Syrah harvest. Per Bruno means "for Bruno" and this wine is dedicated to him. It is featured on the wine lists of many top restaurants and has received high praise from various wine journalists and wine magazines.
In September 2003, the founder Bruno Giusti passed away during the winery's first Syrah harvest. Per Bruno means "for Bruno" and this wine is dedicated to him. Deep purple color. The aroma is dominated by fruits such as cherries, blackberries and blueberries. When you put it in your mouth, the charm is conveyed directly. The tannins are supple and the texture is dense and velvety. The aftertaste has a wide range of flavors of white and green pepper, with hints of mint, eucalyptus and balsamic. It goes well with slow-cooked game meat and aged cheese. It has an aging potential of about 12 to 15 years. First VIN in 1997. The vineyards of 17 hectares are harvested by hand.
The soil is a mixture of sand, limestone and clay, and the outstanding drainage is the key point for producing high-quality wine. The wine is aged for about 12 months in 300L and 500L medium-toasted French oak barrels. Once the wine is finished, it is stored in concrete tanks. Before bottling, it is lightly filtered. Cement tanks are used for fermentation, as the temperature stability is an advantage. Fermentation takes 18 to 21 days. In addition, the grape seeds are removed during alcoholic fermentation to suppress the bitterness. French wooden barrels are mainly used for aging. Giusti e Zanza is a cantina that is exploring the possibilities of new Tuscan wine in a completely new region to compete with existing famous regions such as Chianti, Montalcino and Bolgheri. Fauglia, located in the northwest of Tuscany, near Livorno and Pisa, is located on the left bank of the Arno River and has a climate similar to that of Bordeaux's Médoc. In 1995, Paolo Giusti bought this old cantina with a 35-hectare site. The winemaking process is carried out by three people: the owner Paolo Giusti, a former architect; Monica Massoni, who has been helping Paolo for about 10 years; and enologist Paola Carella, who joined in 2009. The three of them work closely with the vineyards and grapes to make wine.
Currently, grapes are cultivated on 17 hectares, and all fully ripe grapes are harvested by hand. The soil is a mixture of sand, limestone, and clay, and the outstanding drainage is the key point for this cantina to produce high quality wine. Fermentation is carried out in cement tanks that are not temperature-controlled in order to maintain natural conditions, and is carried out for 18 to 21 days. In addition, the grape seeds are removed during fermentation to reduce the bitterness of the wine, and other unique ingenuity is used. Most of the aging is done in barrels from France. Currently, the wines are featured on the wine lists of many top restaurants and have been highly praised by various wine journalists and wine magazines. Dulcamara, Belcore, Nemorino, and Adine are named after the central characters in Gaetano Donizetti's opera "The Elixir of Love." The wine labels were designed by the late Ettore Sottsass, a master of Italian industrial design.
The 2015 vintage was certified organic.
(Except NemorinoBianco, EU organic certified, SuoloeSalute)