Dissidente - San Donatino

Dissidente - San Donatino 

If you are a lover of wines that tell the true essence of the territory, Dissidente di San Donatino is an experience you cannot miss. This red wine, an authentic expression of the denomination, comes from a natural winemaking process that respects the rhythms of the land and the grapes. Il Dissidente is much more than a simple wine: it is a story of passion, tradition and a deep commitment to preserving the authenticity of flavours. Its spontaneous fermentation in steel tanks, without the addition of selected yeasts, gives it a unique purity and typicality. Maceration on the skins for 4 months is a process that enriches the wine with structure and complexity, allowing the aromas and tannins to integrate in a natural and harmonious way. Once fermentation and maceration are complete, the wine ages in steel for approximately 4 months, a period that allows the Dissident to develop greater finesse, while maintaining its freshness and distinctive character. Finally, after 2 months of bottle refinement, the wine is ready to be tasted, giving a balanced profile and a long persistence on the palate. If you are looking for a wine that truly speaks to you about the land from which it comes, a wine that is not afraid to express its character in a direct and sincere way, Dissidente di San Donatino is a choice that will surprise you with every sip.

Service

We recommend serving it at a temperature of 16/18 ° in tulip glasses. Daily wine but left a few years in the cellar will give you great emotions.

Pairing

Perfect with hors d'oeuvres starters, with pasta dishes, red meats, excellent with radicchio crepes.

The cellar: San Donatino

Located in Castellina in Chianti, the San Donatino estate was purchased in 1971 by the famous French singer and poet Léo Ferré together with his wife Maria Christine Diaz, who settled there with his whole family. From the very beginning, the Ferré family took care of restoring the vineyards and the 5000 olive trees. Even today the estate is family-run, where everything is followed in the first person with love and experience. The cellar, edited first by Giulio Gambelli and today by Federico Staderini, has a traditional approach: the sign of the territory and the difference of the vintages have absolute prevalence over any form of standardization of wines. fermentations take place spontaneously without using selected yeasts, macerations they are prolonged and the wines remain "sur lie" for several months. The wines base are refined only in steel while the crus age in wood.