70% Montepulciano, 30% Sangiovese from Montecarotto, aged two years in tonneaux. A juicy, spicy red with plenty of grip, now carrying an extra year of bottle maturity.
Ruby red, with the first signs of a brick-coloured rim. The nose shows ripe red fruit — cherry and plum — with spicy notes of black pepper and a touch of dried herbs. On the palate the wine is juicy and round, medium-bodied, with tannins that have softened further with an extra year in bottle, more so than the younger vintage. The finish is warm and spicy, with a lingering note of red fruit that stays a while. A true table wine: serve with a hearty pasta in meat sauce, grilled sausage or a simple stew — it holds its own effortlessly alongside flavourful, everyday food.
Fattoria San Lorenzo sits in the rolling hills of Montecarotto, in the heart of the Marche region. Since 1995, owner and winemaker Natalino Crognaletti has farmed the estate entirely biodynamically, without added yeasts or interventions that would mask the character of the grape. Across some thirty hectares grow the grapes for roughly eighty thousand bottles a year — wines given the time to become themselves.
La Gattara is the wine the estate makes the most of — its house red style in a bottle. The blend of 70% Montepulciano and 30% Sangiovese is fermented spontaneously on wild yeasts, with around four weeks of skin maceration.
After fermentation the wine ages for about two years in tonneaux, giving it structure without crowding out the freshness of the fruit. This 2017 has now had some extra time in bottle — exactly what suits this style of wine.
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