12 Mar 3 indigenous Tuscan grape varieties not to be missed: 1st episode with the Barsaglina!
The Tuscany that I didn’t know
In Sangiovese Tuscany, there are some interesting varieties of very ancient vines recovered over time by some producers, and which are worth knowing and learning about. I had the proof of it recently thanks to the wines of the Mannucci Droandi company , which spoke to me and introduced me to 3 different native varieties !
Through a mini-column that will take place in 3 episodes I will tell you about them, going to describe also the wines obtained from these varieties.
But first I want to say a few words about this company that allowed me to get to know this part of Tuscany that I didn’t know!
Mannucci Droandi is a biologically managed reality that works aiming to tell its own territory and through its wines share its typicality and its characteristics, with particular attention to its protection. Attentive to safeguarding environmental biodiversity, they have introduced an experimental vineyard dedicated to some ancient local varieties that risked extinction. All in collaboration with the Research Unit for Viticulture of Arezzo. Work already started in 1995 , which became possible thanks to the local winemakers who made their wine heritage available as well as their technical knowledge.
Among the main varieties rediscovered and preserved by Mannucci Droandi there are 3 particularly interesting ones, which are the protagonists of this mini column!
Today I started talking about the first grape variety, or BARSAGLINA . Are you ready to meet him ?? Let’s start!
Barsaglina: description and tasting
The Barsaglina grape has a name that I like a lot! Its origins are traced back to the area of Massa Carrara, where it is present even though in general it is not a very common variety. Its production is constant and vigorous , and the grapes are quite rich in sugars and phenols.
To produce this wine, fermentation is carried out in stainless steel vats through natural yeasts, followed by a long maceration on the skins. After a further decanting in cement vats , malolactic fermentation takes place, activated by the natural bacteria contained in the musts. The year following the harvest, during the first few months, the wine is passed in small oak barrels for 2 years , then completed in the bottle for 6 months.
Tasting this wine was a blind experience for me because it was the first time I tasted the Barsaglina!
First of all I appreciated the intense ruby color , then the range of fragrances, fruity and fragrant, with a discrete complexity and nuances of wild berries and light toasting . In the mouth it is dry, quite tannic and persistent, and well balanced in the freshness. I have also appreciated the fact that this Barsaglina is a young and fresh sip, but that at the time already reveals a beautiful structure and character. Probably to be consumed within a few years, but certainly a pleasant companion at the table. I drank it with baked ribs and it was delicious! So I recommend it with homemade dishes, but also daring to do something more refined like a game-based dish .
And after the Barsaglina, which native vine will I talk to you about? Keep following me and you’ll find out soon!
Until next time
Rights of the photos: cover photo and photo of the Barsaglina vine variety copyright Mannucci Droandi company