Tuscany, Italy

  Cosimo Maria Masini is a winery based in San Miniato Tuscany with 35 acres of vineyards and 11 of olive trees.    At Cosimo Maria Masini grapes ripen and wines mature in loving harmony with nature, a unique bond that brings out their distinctively unique character.  They embraced biodynamic agriculture to ensure that the wines benefit from the energy and strengths that abound in nature, aiding the plants to be unique ambassador of their terroir.  Since 2005 all the practices of winemaking are the most gentle and not interventionist.  The pressing is made by foot stomping, being that the most natural way of pressing the grapes, absolutely  no inoculation, ageing in concrete vats and casks.   Varietals grown include indigenous grapes like Trebbiano Toscano, Malvasia Bianca,  Sangiovese, Canaiolo and the rare Buonamico, Caragiolo and Sanforte.  At the winery they are also growing Chardonnay and Sauvignon Blanc, Cabernet Franc and Cabernet Sauvignon. Shelftalkers  Winery Website 
Annick Toscana Bianco
Annick is made of Sauvignon Blanc and Vermentino, that are harvested in late August. Part of the grapes are soaked overnight, before a gentle pressing, the rest are immediately pressed. After a night of clarification must were sent to ferment without added yeasts, in concrete tanks and left on skins for four months. Pale yellow color, it shows ripe apples and honey flavors and fresh grass.
Mathilde Toscana Rosato
This rose' is made of Sangiovese and Sanforte. Harvested in early September, the grapes are left macerating for one day then moved in concrete tanks for fermentation. The first juice is taken and fermentation on native yeast takes place. As soon as the wine has fermented it is bottled without filtration. With pale pink color, little cloudy due to not filtration, Matilde shows a delicate nose of roses and strawberries; it is delicate and long in the mouth with wild strawberries and light cherry flavor.
Sincero Toscana IGT
The youngest vineyards of Sangiovese and Cabernet Sauvignon at Tenuta di Poggio are delivering healthy grapes but Cosimo feels that they are just too young to be used for his Nicole or Nicolo' wines. Sincero then was created as a blend of these grapes (Sangiovese, Cabernet Franc Cabernet Sauvignon) in order to deliver an easy to drink wine but still loyal to the terroir, candid and true so an Happy Tuscan Wine. Of course biodynamic agriculture and fermentation without controlled temperature on native yeast are still followed. The result is a silky wine with sapid cherry notes and spicy herbs overtones, easy to pair with a lot of dishes or to enjoy on its own with friends.
Nicole Sangiovese Toscana IGT
Sangiovese grapes are harvested from both the young and old vineyards; a natural vinification process follows in open vats, without adding selected yeasts or any kind of "oenological adjuvant". The wine then is moved in concrete vats for one year after that bottled without filtration. Harmonious and drinkable yet wild like just only a Sangiovese can be. Tannins are present but balanced with red fruits taste. It pairs well with cheese, meat and of course pasta dishes particularly if with tomatoes.

One Man, One Cow, One Planet

What does it mean to be biodynamic and why is it important?