Azienda Loghi is a small family farm situated in the province of Siena, Tuscany, within the up-and-coming Orcia Valley DOC as well as an area famed for its white truffles called Crete Senes. A remote 52 hectares of land where much of it is covered in natural forests, just 17 hectares are dedicated to what many connoisseurs say greatly rivals--if not surpasses--the popular truffles of Alba. Valentino Berni, who learned from 2 generations before him, collects these earthly gems and also has an exceptional passion and knack for making beautiful wines and olive oil from their 4 hectares of vineyards and 4 hectares of olive trees. As to preserve the land for the health of all that he harvests, Valentino's farming practices on his sandy clay soils are strictly pristine and completely natural. In the cellar, he follows this minimal approach from the fields, as Valentino allows natural fermentations for his reds, ages in used barrique and large Slavonic oak as to not impart too much foreign flavor to the wines, and keeps sulfite use to an absolute minimum. As a result, his wines are fresh and approachable, with great structure and class, showing off the local Sangiovese fruit, as well as other varieties.
trebbiano & malvasia
The Loghi Bianco is Valentino’s Trebbiano and Malvasia blend, coming from his 12-year-old estate fruit within the Orcia Valley. This is a beautiful expression of his grapes, as after the hand-harvested fruit was brought into the cellar, it was gently pressed and fermented in stainless steel tanks to retain the fresh acidity of the grapes, picked at only about 23 brix. After a light filtering and modest dosing of SO2, the resulting wine remains fresh and lively from start to finish. Yellow apples and citrus are accompanied by a light texture and crisp acidity, with an overall balance that is refreshing and sprightly. A wonderful pair for simple seafood preparations, firm cow cheeses, and fresh salads.
sangiovese & merlot
Fatalone’s Teres Primitivo is a unique and delicious light red wine that comes from only the free-run must of the Racemi, which is the juice of the second budding fruit of the Gioia del Colle Primitivo plant (yielding only 1200-1880 kg/hectare), which has less of a full-body character, a more delicate palate, and a lovely sweet and floral smell. The whole berries only spent 36 hours with the skins, continued natural fermentation, and then had 6 months of aging. Teres is a fresh, mineral driven light red wine full of strawberry, cranberry, raspberry, red currant and a green almond aftertaste with a mineral driven freshness and light balsamic notes. A remarkably versatile wine to enjoy year round.
loghi 'senipale' rosso
sangiovese, merlot, cabernet sauvignon
The Senipale is Valentino’s freshest and purest expression wine that he makes, and is a blend of Sangiovese, Merlot, and Cabernet Sauvignon. He uses no SO2 during the entire process, including at bottling, so that the cleanest and most lively example of fruit can be expressed in the glass. Natural fermentation took place in stainless steel, and a unique and traditional process called Piemontesina, where the wine is kept with the skins at a low temperature for an extra two months, was carried out for this wine. After an additional 8 months of rest in tank before being bottled without any filtration, the wine comes together in the bottle and is a very exciting wine to experience. Delightful red and black fruits shoot forth from the glass, offering hints of spice, as well as an exciting earthy tone. The palate has lively acidity, dark fruit, and a long finish that will pair well with Italian fare, cheese, vegetables, or can be contemplated and enjoyed on its own.
loghi 'cinabro' rosso
sangiovese & colorino
The Rosso Cinabro is a remarkable example of the little known, and surely underappreciated, Orcia D.O.C. of Tuscany. Traditionally based on Sangiovese blends, this wine consists of 85% Sangiovese and 15% Colorino, the well-known blending grape that is aptly named for its intense dark color that it adds to other grapes. The hand-harvested fruit was brought in for natural fermentation in stainless steel and then was moved to age for one year in used French barriques. After a light filtering, the wine was bottled and rested for another year before released to the market. The result is serious and robust, yet still quite lively and fresh on the palate. Loads of earth-driven fruit, spice, and forest mushroom resound on the nose as well as in the mouth, giving way to a natural and fresh acidity that only the local Sangiovese can give.