Cosimo Maria Masini Trebbiano Skin Contact 2023 20L

Cosimo Maria Masini

Wine: Skin Contact Trebbiano

Region: Tuscany

Grape: Trebbiano

Colour: White

Alcohol: 12%

Size: 20L

After gentle pressing, the grapes are left for one week to ten days for maceration. Francesco is trying to highlight the elegance in the wine and not overly push the tannin or produce an oxidative style. Aged in concrete tank.

Producer

Francesco de Filippis’ passion for his land is contagious - he’s a farmer first and a winemaker second. In San Miniato in the North of the Chianti region, an area known for its truffles and pigs, Francesco is running his biodynamic farm growing grapes, olives, ancient grains, fruit trees and vegetables. Wine is one small part of this 40-hectare farm. Fifteen hectares are predominantly planted with indigenous varietals, amongst other crops and native forests, to ensure the farm is never a monoculture and encourage biodiversity with biodynamic principles. After several years of biodynamic practises (they have been certified since 2004), there has been a change in the soil health; the typically heavy calcareous clay of San Miniato has gained more structure and humus in the topsoil. Gentle winemaking allows the terroir to shine — fermentations use no additions in the winery and begin with a pied de cuve and indigenous yeasts. Staying away from modern oenology allows each wine to express itself as the vintage dictates—Francesco’s wines are always a joyful interpretation of Tuscany. 

Farming and Winemaking

The grapes are hand-harvested and, after pressing, are left for one week to 10 days to macerate on their skins. Francesco is trying to highlight the elegance in the wine and not overly push the tannin or produce an oxidative style. Fermentation and elevage is done in concrete tanks for eight months. Francesco prefers using concrete over stainless steel as he believes it offers more freshness in the wine and can also guarantee more stability as it is less affected by temperature changes.