Sometimes I decide not to try a wine because I assume that it won’t be to my liking. This particular wine, Gattaia 2013 – an IGP from Tuscany, probably would have fallen into that category. However, I saw it at the portfolio tasting of Tradizione Imports – run by my friends Salvino Nasello and Marco Irato – whose palates I trust and therefore I thought I would give it a try.  Thank goodness because it was exceptional and I didn’t miss it because of silly preconceived notions. The wine comes from a small winery called Terre di Giotto, founded in 2006 by Michele Lorenzetti. He is the oenologist as well. Specialized in biodynamic viticulture and biology, Michele also consults for other wineries around Italy. His client list is pretty impressive.

The winery is located near the town of Vicchio which is in the Mugello, close to Florence. I have spent countless amounts of hours in the Mugello in my life and have such fond memories of the area that I probably met Michele or crossed paths with him at some point. I had a dear friend from Borgo San Lorenzo in the Mugello who is no longer with us and I always think of her when I hear the name Mugello. I miss you amica mia. This is Francesca in 2007. She passed away in 2008 at 37 years old leaving two young children behind. I can’t believe it’s been 10 years in a few weeks.

The Mugello has ancient soils and a lot of sunlight. Lorenzetti planted his first vineyard in a place called Gattaia which is 500-600 meters (1,640-2,000 feet) above sea level.
Michele planted French varietals as he thought the land was not suited for the traditional Tuscan ones. His first vineyard of three hectares had Pinot Noir, Chenin Blanc, Sauvignon Blanc, and Sauvignon Gris as well as Riesling. In 2015 he planted another hectare with Tuscan varieties: Sangiovese, Canaiolo, Malvasia Nera and Trebbiano. I’ve had Pinot Noir from the Mugello before from two wineries among them, Podere Fortuna, which has been wonderful as well. I’d love to try Michele’s red wine.

Gattaia Bianco is a blend of 70% Chenin Blanc, 25% Sauvignon Blanc, 5% Sauvignon Gris. The soiks are clay and limestone with some sandstones as well. Michele uses ambient yeast and ferments in cement. The wine was really interesting. Straw yellow in color with marine notes as well as pineapple, citrus, white flowers and marzipane. I also found it to have a bouquet of herbs and stony, flintiness. I found it to be the same on the palate. I think it would be wonderful with salmon sashimi as well as oysters and ravioli with butter and sage. Truly delicious wine.