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Taibo 2023 Santa Lucia Biodinamica

Original price was: 16,00 €.Current price is: 13,90 €.

Description
Manufacturer

Taibo 2023 – Romagna Sangiovese Superiore DOC

A vibrant single-vineyard Sangiovese from the Apennines

Taibo 2023 comes from a single plot located at 300 meters above sea level in Mercato Saraceno, Romagna. This elevated site offers ideal conditions for Sangiovese: clay-silt soils rich in stones, balanced sun exposure, and cool nights that preserve freshness. With just 1.5 kg of grapes per vine, the vineyard delivers grapes of great purity, concentration, and energy—essential for a wine with structure and elegance.

Biodynamic precision in the vineyard

Taibo is managed following organic and biodynamic principles, allowing nature’s rhythms to guide decisions. Grapes are harvested by hand in small 25 kg crates in early October, once optimal ripeness is reached. Each bunch is selected twice—on the vine and again in the cellar—ensuring a raw material of the highest quality and full varietal expression.

Natural fermentation, large oak aging

Fermentation is spontaneous, with native yeasts and long maceration on the skins in oak truncated-cone vats. The wine then matures in large 50 hl oak casks and in bottle, allowing a gentle evolution while preserving floral finesse and structural tension. A long-aging Sangiovese that reflects its origin with clarity and depth.

Deep, balanced, age-worthy

Taibo 2023 shows a brilliant ruby red color. Aromas of violet and fresh wild berries evolve into notes of cherry and blackberry. On the palate, it is full-bodied, harmonious, and vibrant, with very fine tannins and a long, elegant finish.

Tenuta Biodinamica Santa Lucia

A story of land, family, and courageous choices

Tenuta Santa Lucia was founded in the late 1960s in the heart of Romagna, in Mercato Saraceno, in the upper Savio Valley. A hilly area rich in history and rural traditions, where winemaking has always been part of the local identity. The estate stretches across 100 hectares, 15 of which are planted with vines at 250 meters above sea level. Initially, farming was broad and self-sufficient: cereals, meat, dairy, fruit, and wine. But in the late 1990s, a decisive and bold step was taken: Santa Lucia chose to specialize in viticulture, following a clear vision rooted in identity and regional authenticity.

Agriculture as listening: biodynamic philosophy and respect for nature

Led by Paride Benedetti, the estate immediately embraced a non-industrial, ethical approach to farming. At its core is deep respect for the land and the varieties that grow naturally. The goal is not just to make wine, but to cultivate harmony between humans, nature, and landscape, rediscovering an ancient balance that feels revolutionary today. Only organic and biodynamic methods are used, rejecting chemicals and technological shortcuts. The vines are carefully followed through the seasons, listening to the soil’s living energy, avoiding any aggressive intervention.

Wines as pure expressions of the territory

In the cellar, every decision aims to preserve the fruit’s identity and the spirit of the terroir. No shortcuts, no compromises. Native grapes are at the heart of everything: Sangiovese, Albana, Famoso, Centesimino—ancient varieties that have adapted for centuries to these hills. Winemaking is minimalist, transparent, and non-intrusive: spontaneous fermentations, native yeasts, balanced aging, and no chemical corrections. The result is honest, vibrant wines that speak the language of their land. Each bottle reflects a single idea: Romagna, authentic and unfiltered.

A cultural resistance to homogenization

Santa Lucia is more than a winery: it is a cultural outpost. In a world driven by industrial globalization, the estate defends small-scale agriculture, biodiversity, and human relationships. Defending native grapes, protecting the land, and creating value locally are acts of resistance and responsibility. Wine becomes not just a product, but a liquid narrative, keeping the memory of landscapes and communities alive. Santa Lucia proves that another kind of winemaking is possible—and that it can be deeply modern without ever losing its soul.