Ansonaco Toscana IGT BIO - Le Anfore di Elena Casadei

The Ansonaco Toscana IGT organic - Le Anfore di Elena Casadei displays a bright straw yellow in the glass with delicate golden reflections. The color is reminiscent of ripe cornfields in the evening sun and immediately awakens the desire for the first sip. On the nose, a multi-layered bouquet unfolds, finely woven yet clearly defined. At first, juicy notes of peach emerge, accompanied by yellow nectarine and delicate apricot. Fresh hints of rosehip join in, recalling rosehip tea and delicate rosehip petals, with a touch of dried blossoms. Ripe plum complements this picture, imagined rather as yellow-fleshed, with a subtle suggestion of mirabelle and dried stone fruit. A fine hint of Mediterranean herbs, such as chamomile and a touch of sage, rounds off the bouquet and lends the wine a charming, almost saline touch.

On the palate, Ansonaco Toscana IGT organic - Le Anfore di Elena Casadei presents itself dry, clear and precise. The structure feels taut yet inviting. The fresh acidity carries the juicy fruit and encourages you to keep drinking. Again, aromas of ripe peach, juicy plum and slightly tart rosehip appear. Fine notes of orange zest, a bit of tangerine and a delicate spiciness reminiscent of white pepper and chamomile blossom join them. The texture on the palate feels silky, with slightly gripping tannins from skin contact that suggest a subtle orange-wine style. The finish is long, dry and clear, marked by stone fruit, a delicate herbal tone and a fine, salty trace that recalls sea breeze and limestone.

As it gets more air, the wine grows increasingly opulent. The fresh fruit shifts towards dried plum, dried apricot and candied orange peel. Light hints of honeycomb and light tea appear. Nevertheless, the wine remains dry and firm, without any heaviness. The character comes across as vibrant, fresh and animating. The balance of fruit, spice and structure makes this varietal Inzolia an exciting food companion that enhances many dishes from Mediterranean cuisine. In particular, the harmony of peach, rosehip and plum runs like a common thread from the nose right through to the finish.

The aromatic profile can be broken down into the following nuances:

1. Stone fruit: peach, nectarine, mirabelle, dried apricot
2. Red fruit: rosehip, rosehip tea, dried rosehip petals
3. Pome fruit: yellow apple, pear, a light note of quince
4. Citrus: orange zest, tangerine, candied peel
5. Spice: chamomile, white pepper, delicate sage, herbal tea
6. Structure: dry, silky-grippy palate, fine tannin, fresh acidity, long, clear finish

Ansonaco Toscana IGT organic - Le Anfore di Elena Casadei, with its dry yet juicy profile, is an ideal match for refined cuisine that focuses on freshness, spice and clarity. Its mineral streak and delicate tannin structure provide bite and make it very flavorful, even alongside dishes rich in aroma. As an organic wine from Tuscany, it brings the sun of the Mediterranean into the glass and shows how elegant the Inzolia grape can appear in pure varietal form. Every sip feels fine, clear and at the same time surprisingly complex, without becoming overbearing. A wine for connoisseurs that also captivates curious newcomers.

Vinification of Ansonaco Toscana IGT organic - Le Anfore di Elena Casadei

Ansonaco Toscana IGT organic - Le Anfore di Elena Casadei comes from selected vineyards in Tuscany that are cultivated according to strict ecological guidelines. The soils consist of limestone, clay and sandy layers. They give the wine its clear structure and fine salty note. The vines of the Inzolia variety, regionally also called Ansonica, are well adapted to the warm climate. The growers aim for moderate yields so that only ripe, aromatic grapes are harvested. Ground cover between the rows protects the soil, promotes soil life and keeps the vines vigorous and strong.

The harvest is carried out by hand, mostly in the early morning hours. This preserves the freshness of the grapes. Strict selection already takes place in the vineyard. Only ripe berries make it into the crates. In the cellar, the grapes are processed gently. Part of the berries is lightly crushed and remains in contact with the skins. This skin contact gives the white wine its fine tannin structure, reminiscent of a delicate orange style, without losing its freshness.

Fermentation takes place spontaneously with native vineyard yeasts in clay amphorae, the eponymous “anfore”. In these vessels, the must can ferment slowly and in a controlled manner. The temperature remains moderate so that the delicate aromas of peach, rosehip and plum are preserved. New wooden barrels are deliberately avoided to keep the pure fruit and the Tuscan origin clearly in the foreground. Fermentation in amphorae also promotes fine micro-oxidation, which lends the wine depth and structure.

After fermentation, the young wine remains on the fine lees in the amphorae for several months. This lees aging provides creaminess, a rounded texture and additional complexity. Regular stirring of the lees, the so-called bâtonnage, incorporates air and stabilizes the structure. In this way, a wine emerges that does without heavy oak aromas yet shows enormous depth. Only shortly before bottling is the wine lightly filtered to preserve its clarity without overworking it. This keeps the character of the Inzolia variety and of Tuscany authentic and distinctive.

Food pairing for Ansonaco Toscana IGT organic - Le Anfore di Elena Casadei

Ansonaco Toscana IGT organic - Le Anfore di Elena Casadei is a versatile food partner that pairs particularly well with Mediterranean dishes. Its fresh acidity, finely bitter structure and aromas of peach, rosehip and plum harmonize with fish, light meat and vegetable dishes, but also with savory, plant-based cuisine.

• Pan-fried sea bass with fennel, orange slices and olive oil
• Spaghetti alle vongole with garlic, parsley and lemon zest
• Grilled sea bream with rosemary, sea salt and lemon butter
• Roast chicken with lemon, thyme and root vegetables
• Turkey saltimbocca with sage and air-dried ham
• Saffron risotto with Parmesan and a hint of lemon zest
• Pasta with creamy rosehip sauce, fresh cheese and toasted almonds
• Grilled vegetables: zucchini, bell pepper, eggplant with herbes de Provence
• Aged pecorino with rosehip chutney or plum compote
• Salad of peach, arugula and burrata with mild olive oil

With light starters, antipasti and grilled fish, this Tuscan wine shows itself at its best. It highlights the freshness of the ingredients and contributes its own delicate stone-fruit and rosehip notes without dominating. The result at the table is a harmonious interplay of aroma, freshness and clear, dry elegance.

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