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Italian Wine Tasting - Part 3

Thu, 04 July

|

Hawthorne

This time we are visiting the region of Tuscany, Italy.

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Italian Wine Tasting - Part 3
Italian Wine Tasting - Part 3

Time & Location

04 July 2024, 5:00 pm – 7:30 pm

Hawthorne, shop 2/117 Riding Rd, Hawthorne QLD 4171, Australia

Guests

About the event

This Italian tasting is showcasing Tuscany, with the winery Ottomani. The night will be hosted by Paul Clarke from Convivium Wine to be an insightful and enjoyable night.

Ottomani Winery

The story of Ottomani (translating to "Eight Hands") is simple: it is that of four friends who grew up together and who, once adults, saw their dream working together become reality. The winery is located in Strada in Chianti area.Their farm was born and expanded by recovering old vines and enhancing and preserving local indigenous mass selections. Working with indigenous varieties and using biological-biodynamic cultivation and vinification techniques, The importance they attach to sustainable agronomics is fundamental to the agricultural vision of their estate, with green harvests and strict selection, all harvesting is done by hand, with spontaneous fermentation taking place in concrete vats and no use of selected yeasts. They utilise a minimal sulphur regime, with only a small amount added at bottling & wines all are below 40 mg/l.

Their winery is on the famous clay soils of Imprunetta, and they utilise clay from this site fired locally to create the Amphoras used in making their premium selections.

2022 Bianco Toscana IGT Old vine (40+ years) 

Trebbiano & Malvasia. 2-3 days cold maceration pre ferment. Cool ferment over around 25 days, left in tank on lees over winter where it cold stabilises. Unfined, unfiltered.

2022 Rosato Toscana IGT

Effectively a Chianti Classico Rose - 70% Sangiovese, 20% Canaiolo, 10% Colorino. Short pre ferment maceration of less than 6 hours. Balance of winemaking as for the Bianco.

2020 Chianti Classico DOCG 

100% Sangiovese from 30 year old vines. Wild ferment in concrete tanks, with 10% whole bunch. 14 months in concrete with spontaneous malolactic ferment.

2022 Sangiovese in Amphora IGT

This is made with the selection of their best Sangiovese clusters. Fermented in amphora with 20% whole bunch, and gentle hand plunging during the ferment. The wine remains on solids infusing in the amphora for 4 to 6 months. 

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