Blasfemo 2022 - San Donatino

Blasfemo - San Donatino 

Blasfemo di San Donatino presents itself as an intriguing and complex wine, which embodies the essence of winemaking tradition and innovation in production. The choice of spontaneous alcoholic fermentation, together with a short maceration of 3-5 days, allows the characteristics of the vintage to be enhanced, giving the wine a freshness and liveliness that strike the palate. Aging in concrete or stainless steel vats for around six months allows the wine to develop a good structure and a truly interesting aromatic bouquet. The amber color of Blasfemo di San Donatino already anticipates the aromatic complexity of the wine. On the nose, notes of tea and sweet mango stand out, creating an enveloping aromatic profile. The presence of the tea note, which continues to be felt in the mouth, makes the sip captivating. Although sweet mango is an important presence on the nose, in the mouth it manifests itself mainly in the aftertaste, where it harmonises beautifully with the generous tannins of the wine. This tannicity, together with freshness, makes the sip crunchy and vibrant, a characteristic that allows Blasfemo di San Donatino to be a multifaceted wine, also ideal for daring pairings. The versatility of this wine makes it an ideal companion for rich and tasty dishes, but also for moments of conviviality to share with friends. Ultimately, a wine that tells stories of terroir and passion, in a perfect balance between tradition and modernity.

Service

We recommend serving it at a temperature of 8/10° 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, fish, 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.