The Winemaker’s Release (2010) - Castello di Potentino
In the heart of the Tuscan Maremma, the Castello di Potentino keeps a fascinating story that is woven into the wine The Winemaker's Release. This winery, housed in a medieval castle, was brought back to life by the Greene family, who turned the manor into a centre of wine production and culture. One of the most intriguing details concerns the 2010 vintage, when the castle hosted a group of international artists. During the harvest these artists helped pick the Sangiovese grapes, giving the wine a touch of creativity and passion.
The Winemaker’s Release (2010) - Castello di Potentino
Type: Red Wine
Appellation: Toscana IGT
Grape variety: Sangiovese
Vintage: 2010
Winery: Castello di Potentino
Alcohol: 14%
The appellation: Toscana IGT
Toscana IGT (Indicazione Geografica Tipica) is an appellation created in 1995 to allow Tuscan producers to experiment with new expressions of wine outside the strict production rules of the DOCs and DOCGs. This category gave rise to the famous Super Tuscans, wines of excellent quality often made with international varieties such as Cabernet Sauvignon, Merlot and Syrah, but also with native varieties such as Sangiovese, Vermentino and Trebbiano.
Find out more about Toscana IGTWhat to eat with The Winemaker’s Release
Who makes it: Castello di Potentino
Castello di Potentino is a historic winery in the heart of Tuscany, near Seggiano. This estate, dating back to the 12th century, is not only a place where wine is made but also a symbol of tradition and culture, set in a breathtaking landscape that takes in the hills of Siena. The winery stands out for its focus on sustainability and for its use of environmentally friendly viticultural practices. The wines it produces reflect the character of the area, expressing at their best the unique features of native grape varieties such as Sangiovese and Trebbiano. Every bottle tells a story of passion and dedication, making every sip a unique experience.
Read more about Castello di PotentinoThe vine of The Winemaker’s Release
Sangiovese
Sangiovese is one of the most important and widely planted black grape varieties in Italy, and it is the undisputed protagonist of some of the greatest Italian red wines. Grown mainly in Tuscany, but also found in other regions such as Emilia-Romagna, Umbria and the Marche, Sangiovese gives wines of great elegance, freshness and longevity.
Find out moreThe Winemaker’s Release: the area of the Maremma
Maremma
The Maremma is one of the most dynamic and fascinating wine areas in southern Tuscany, lying between the provinces of Grosseto, Livorno and part of Siena, and facing the Tyrrhenian Sea. This area, once marshland and later reclaimed, is today one of the finest for producing intense reds, savoury whites and elegant rosés, thanks to the Mediterranean climate, the mineral soils and the marked day-to-night temperature swings. The Maremma is famous for its modern interpretation of native and international grape varieties, where Morellino di Scansano, Vermentino, Ciliegiolo and Cabernet Sauvignon find ideal conditions to express themselves with balance, elegance and power.
Find out more about MaremmaClimate: Mediterranean
Altitude: Low to mid altitude (200–500 m above sea level)
Soil: Limestone / chalk
Geographical setting: Hilly
Profile of The Winemaker’s Release
Primary aromas: Ripe red fruit, Violet
Secondary aromas: Wood, Spices
Tertiary aromas: Leather, Tobacco
Tasting notes: An elegant wine with notes of red fruit and spice, well-integrated tannins and a persistent finish.
| Sulphites | yes |
| Body | Full-bodied |
| Acidity | Medium-high |
| Tannin | Medium-high |
| Sweetness | Dry |
| Finish | Long |
| Colour | Ruby red |
| Clarity | Clear |
Winemaking methods used for The Winemaker’s Release
Alcoholic fermentation with indigenous yeasts
Alcoholic fermentation with indigenous yeasts is a winemaking technique that brings out the authenticity of a place and the natural expression of the grape. In this process the must ferments thanks to the wild yeasts present on the grape skins and in the cellar environment, with no cultured yeasts added. It reflects a craft, sustainable philosophy aimed at highlighting the unique character of the terroir.
Find out moreExtended maceration (2–3 weeks)
Extended maceration, lasting between 2 and 3 weeks, is a traditional red winemaking technique used to obtain wines of great structure, depth and ageing potential. Over this period the skins stay in contact with the must for longer than average, allowing a more intense extraction of colour, tannins and complex aromatic compounds. It is typical of wines built for long ageing, made to express themselves over time.
Find out moreAgeing methods used for The Winemaker’s Release
In cask (19–36 months)
Ageing in barrique for 7 to 18 months is one of the most common stages for medium- and full-bodied wines, where the wood has time to interact with the wine in depth without dominating it. This length gives balanced wines, with greater aromatic complexity, polished tannins and a more refined evolutionary profile, keeping varietal and tertiary notes in balance.
Find out moreTime on the lees for The Winemaker’s Release
- No contact with the lees