Sambrena Bianco
The elegance of Sangiovese Blanc de Noir (50%) paired with the roundness of the tuscan white blend Trebbiano-Malvasia-Moscato.
Welcome to Tenuta La Novella
In the heart of Chianti Classico, among the rolling hills of Poggio alla Croce, our estate is born: a place where nature meets tradition and innovation merges with respect for the land.
Our estate extends over 188 hectares, of which 13.5 are dedicated to the production of wines and 20 to the cultivation of olive trees. Each phase, from the vineyard to the bottle, is cared for with passion and attention, to offer products that speak of our territory.
Certified Organic Quality
We cultivate our vineyards and olive groves according to the principles of organic and biodynamic agriculture: no pesticides, only respect for nature and for those who choose us.
Unique Territory, Altitude of Excellence
Our products are born at 550 meters above sea level, in the heart of Chianti Classico: an ideal microclimate that gives elegance and personality to each bottle.
Artisanal and Limited Production
Every bottle, every drop of oil, every jar of honey is the result of artisanal work, cared for in the smallest details. We produce little, but well.
Authentic and transparent experience
With us you don't just buy a product, but you enter a story made of passion, territory and hospitality. And if you come to visit us, you can see everything with your own eyes.
Sambrena Bianco
IGT Toscana Bianco
TASTING :
Golden color, nose of Bergamotto and Pineapple with a touch of Vanilla. Rounded ample mouth where the peach and pear notes are brightened by the striking acidity.
AGEING :
Fermentation and aging on lees for 8 months in old oak tonneaus, ceramique, and concrete.
Natural stabilisation during winter, no fining, wide filtration.
VARIETY :
50 % Sangiovese
20% Trebbiano
20% Malvasia
10% Moscato
VINEYARD :
- Soil: clay-limestone
- Altitude: average of 450 masl
- Plantation density: 6900 plants / ha
- Average age of vines : 20 years
WINEMAKING :
Hand harvest and selection in order to ensure the perfect ripening stage (beginning-end of September). Whole bunches softly pressed, spontaneus malolactic fermentation.