Luca Tommasini oversees every aspect of his vineyards, hand crafting his wines to reflect their unique terroir. He has used organic farming techniques since 1994 and prefers indigenous yeasts. When you taste his wine, you taste the Sangervasio vineyard.
I Renai (Merlot)
A Sirio (Sangiovese, Cabernet Sauvignon)
Chianti Reserve (Sangiovese)
Binaco (Vermentino, Chardonnay, Savignon Blanc)
Rosso (Sangiovese, Merlot, Cabernet Sauvignon) - Sold Out
Villa Le Torri (Cabernet Franc)
Rosa Spumante (Sangiovese)
Occhio di Pernice (Dessert wine from Sangiovese)
Recinaio (Dessert wine from Trebbiano, San Colombano, Sangiovese)
Sangervasio Vineyards have been owned by the Tommasini family for several generations, starting in 1960, and are currently run by Luca and his daughter Lisa. The vineyards can be found about 18 miles east-southeast of Pisa, Italy, among the rolling hills of Tuscany, at an altitude of 600 feet. Being only 15 miles from the Thyrrenian Sea, moderates the Mediterranean climate. The dry and well ventilated plyocenic soil, composed of fossil shells, sand and a good amount of clay, brings a slight mineral quality to the wines. A plentiful reserve of underground water, when pumped to the surface and leveraged with appropriate tilling techniques, helps the vines overcome summer droughts that often strike Tuscany, as well as promotes a balanced and generous ripening of the grapes.
Since 1994, 54 acres of vineyards have been planted, mostly with Sangiovese, Merlot, Cabernet Franc, Cabernet Sauvignon, Chardonnay, Vermentino and Sauvignon Blanc. The most recently planted vineyards have from 2400 to 5000 vines per acre, grown in two blocks, with Sangiovese and Merlot. Beginning in 1996 the estate began organic farming, certified by Bioagricert. In recent years Sangervasio has embraced a completely bio-dynamic approach to viticulture.
The vineyards surround a historic village founded about 754 AD to defend the small Romanic church. The original circular walls, built at the end of 900 AD, still stand along with the church and the village. Sangervasio encourages visitors. Rooms may be rented in the village with tours of the winery and tastings made available year round. Grapes are picked through August and September with pressing and bottling in late September. The wines of Sangervasio can be enjoyed with home made Tuscan dinners at Ristoro San Gervasio, just down the ancient road from the winery.
Hear Luca and Lisa on the Italian Wine Podcast with Monty Waldin.