I Botri di Ghiaccioforte
is an Italian winery created in 1989.
The oenological wisdom of Giancarlo Lanza and his wife Giulia Andreozzi made I Botri di Ghiaccioforte the first organic company in the Maremma Toscana. The vineyards, planted in 1969, are a rainbow of autoctonous vines. Situated in front of the Etruscan village of Ghiaccio Forte, on the Via Aquilaia and carefully cultivated, Vigna I Botri dominates the valley of the river Albegna.
The place is Scansano (GR), Tuscany, Italy.
limestone tending to loose, skeleton-rich
Ciliegiolo (also called early Nero), Grenache (also called Alicante), Prugnolo gentile or Montepulciano (descended from Sangiovese grosso), Sangiovese piccolo or Morellino (2 clones of Morellino), Ansonica, Malvasia, Procanico Rosa (clone of Trebbiano toscano), Vermentino.
the vineyards, situated on two hills at 250 metres above the sea level, overlooking the valley of the river Albegna,enjoy excellent ventilation.
- PGI Toscana Bianco
- PGI Toscana Sangiovese
the main focus of the company is both to protect the uniqueness of the wines produced and to respect the ancient roots of the vines that are grown. All of this meant to keep alive a taste that tells of history and passion.
these wines are elegant, taut, mineral and deep. They are able to transport the mind into a tale rich in identity.
- Ciliegiolo: alcohol content and freshness.
- Prugnolo gentile: a reader of the terroir. Acidity, floral bouquet.
- Sangiovese: a reader of the terroir. Structure, acidity and elegance.
- Ansonica: rich in sugar.
- Malvasia: savoury, light aroma.
- Trebbiano toscano: freshness, minerality, white flowers.
- Vermentino: almond, hay, mineral flavour.
elegance and subtle texture, depth and pleasant drinkability.
White wines: sushi, raw seafood, fried fish
Ghiaccioforte BiancoVintage: 2019, 2018
50% Tuscan Trebbiano – 30% Malvasia – 20% Ansonica and Vermentino
Soil type: limestone tending to loose, rich in skeleton.
White flowers and aromatic herbs, citrus and almond. Full and fine taste with compact structure and great tension.
Alpago sushi with marinated trout from Alpago by Chef Paolo Speranzon (Locanda San Martino - San Martino d'Alpago - BL). But also with raw sea truffle and fried cuttlefish.
Vigna I BotriVintage: 2018, 2013 till 1994
75% Sangiovese with small berries, 10% Prugnolo gentile, 10% Ciliegiolo, 5% Alicante.
Vinification in barrels of 750 liters and two of 25 hl 75%.
The wine shows a noble ruby red color. The olfactory profile recalls elegance and freshness. It shifts from hints of red cherry and wild flowers to black and red pepper scents. The taste is generous and elegant. A careful reading of the details reveals a pleasantly outlined structure, a long and well-balanced body and fine tannic texture. Wine with a great future.
Soups, brown nut bread, white meat and poultry, lamb.