LaSelva sits within the Maremma DOC in southern Tuscany in a small town called Magliano, producing their phenomenal wines in an underground cellar built in 2000. As they started farming and vinifying in 1980 as a certified organic estate, LaSelva may arguably be the very first organic property with a certificate in all of Italy. Since the beginning, their extreme commitment to producing clean wines of integrity by keeping balance between the grapes and the environment they are raised in, is inspiring and authentic. LaSelva now owns and farms four vineyards, and their wines of various native and international varietals reach an annual production of about 180,000 bottles. Natural fermentation for their red wines, as well as neutral oak, and extremely low sulfur additions (if any), are a few practices LaSelva employs in order to give the greatest expression that they can in their fruit. A winery that offers exceptional value in all that they do, the personality within every wine they make is evident and extraordinary.
laselva sangiovese bianco
The Sangiovese Bianco is a one-of-a-kind white wine, as it is one of the only expressions of this classic local red varietal in white form. From younger vines, the Sangiovese grapes are immediately pressed off the skins in order to showcase only the fresh flesh of the fruit, without any imposing skin tannin or even color. Fermentation took place in stainless steel and then the wine rested there for another 6 months on the lees before a light filtration and bottling. The fresh and easy-drinking result is not only fantastic, clean, and zippy, but also a unique experience and great talking point; as it is just simply not ever done with this classic grape.
The Ciliegiolo is a single varietal wine from a grape that is almost always blended into the other wines of Tuscany, as it has a beautiful uplifting fruit that accompanies other grapes well. Ciliegiolo means ‘cherry,’ and follows this translation extremely well as it yields different tones of this wonderful fruit. The grapes came into the cellar from the estates eponymously named 70-year-old vineyard, and went through a natural fermentation in small stainless steel, then rested for 8 months in new and used French barriques, saw a light filtration, and laid in bottle for another 6 months before its release. The incredible texture and depth of flavor from this wine raises the question of why this grape is not showcased as a mono-variety more often. Crisp yet deep notes of ripe red fruits, including cherry obviously, shoot forth from the nose and also layer onto the pallet next to a slight spicy character, as well a chewy and complex tannic structure.
sangiovese & ciliegiolo
The LaSelva Rosato is a classic Tuscan rosé that has ample structure, but is also light and deliciously fresh. Coming from a blend of the estate’s organic Sangiovese vines as well as Ciliegiolo, the grapes are co-fermented together in stainless steel tanks and then rest there for several months before an early spring bottling. The finished result is rich in the nose with wild red and black berries, hints of herbs, and fresh salinity. The palate follows with dark but lifted berry fruit, clean and refreshing acidity, and a pure mineral driven edge on the finish.