Un peu d'histoire.

J'ai quitté les marchés financiers et je suis devenu agriculteur en 2010 en plantant le grand vignoble dans la vallée karstique ensoleillée et ventilée en face des deux maisons Dolina et Dolinetta. En 2013, nous avons planté le vignoble Cabernet Franc au-dessus de la piscine. Puis, en 2015, nous avons construit la cave souterraine et, depuis lors, nous produisons et met en bouteille intégralement notre vin. En 2016, nous avons commencé la période de conversion biologique de quatre ans - à partir de 2020, nous sommes certifiés biologiques! Et finalement, en 2020, nous avons planté le petit vignoble devant le Bungalow. 

Mais tous nos efforts ne se limitaient pas aux raisins, nous avons planté 250 oliviers, les résultats malheureusement sont plus lents.. et plus de 150 arbres fruitiers. Autres initiatives comme nos abeilles, notre poulailler et nos jardins potagers complètent avec succès notre vie. Mais c'est beaucoup de travail (et très cher!) Pour maintenir tout cela, nous avons restauré 6 maisons rurales dont 4 sont louées chaque semaine avec success! Nous avons encore une maison à restaurer qui deviendra potentiellement une structure "dégustation de vin avec cuisine". Notre rêve...

MARGOT - TECHNICAL SHEET

PRODUCER

Azienda Agricola Pian della Chiesa by Ottavio Muzi Falconi and Margot Jacini. We were living a hectic life in London until 2005. Then we decided to change our life and opted for a more natural way of living. We have progressively purchased, in the middle of the Natural Park of Montemarcello, 8 hectares with rural houses spread all around. This land was previously cultivated with vineyards and orchard trees but were left abandoned after the second world war.
It has been hard work! Constantly balancing the need to return the houses and the land to their original shape and usage and the natural passage of time. In this way, three beautiful vineyards have grown both surrounded with more than 200 olive trees and majestic oak trees. Last but not least the 6 out of the 7 rural houses have been renovated and are rented out as an ‘Agriturismo’ or short lets.

TERROIR

The larger vineyard, planted in 2010 is situated in a sunny karst valley ventilated by the nearby sea (60% Syrah vines, 20% Merlot and 20% Massaretta, a local red grape). The second and smaller vineyard (600 Cabernet Franc vines), planted in 2015 is in the most sunny spot of the estate in majestic stone-wall terraces. Our 2019 harvest (only 1500 bottles!!!) had made us aware of the volatility we can expect being a Biological certified winemaker. Therefore in 2020 we decided to plant a third vineyard between the two renovated houses to stabilize production with Cabernet Franc and Merlot grapes. All our vineyards are south facing and respecting the uncontaminated natural feeling of the area. The vines rows welcomes the sea breeze and unites it with the scent of the forest, thus creating the unique microclimate that distinguishes our wines.

PROVENANCE: Natural Park of Montemarcello, Lerici - La Spezia. Our vineyards are covering 7,000 square meters at 350 meters above sea level and only 900 meters from the small port of Tellaro. In 2015 we completed the construction of a small but beautiful and efficient underground winery. Our grapes are taken to the winery where we then integrally carry all the process of wine making and bottling

APPELATION

Indicazione Geografica Tipica - Liguria di Levante, Rosso.

GREPE BLEND

Margot is made of a blend of 60% Syrah, 20% Merlot and 20% Massaretta (a local grape variety). We harvest our grapes as separated as possible according to when the grapes are ripening.

To the Margot Terrazze instead we have added a twist of Cabernet Franc.

From 2020 we are finally a certified biological producer after a 4 year conversion period.

WINE TRAINING

Guyot system.

FIRST VINTAGE

2014.

WINE MAKING

The initial period of skin contact begins at low temperatures to assist the extraction of the aromatic components of the grapes, then at higher temperatures, around 28 degrees, to extract tannins and color. The wine remains on its skins for some 14 days until the end of the alcoholic fermentation. It is then followed by the malolactic fermentation. These two fermentations take place in temperature controlled stainless steel vats (only using natural yeasts). No added sulphites. Then 6 month in inox containers followed by final 6 month period of bottle ageing and the Margot wine is ready to be sold.

Margot Terrazze 2017 and 2018 instead of staying 6 months in inox is kept for 15 months in a 750 litres french oak barrel. The wine that is aged in barrel is created blending most tannic part Syrah, Merlot and Massaretta and the Cabernet Franc from our recently planted vines.

ALCOHOL

12,5% - 13% vol.

ONEOLOGIST

Davide Baccigalupi, probably the most well known oenologist of Ligurian wines.

PRODUCTION

We are targeting around 3000 bottles per year of which 1000 bottles aged in oak barrel.

ASSESMENTS AND TESTING NOTES

Luca Maroni ‘I Migliori Vini Italiani': Margot 2018: 91/99 points, Margot 2019: 90/99 points. Margot Terrazze 2017: 95/99, Margot Terrazze 2018: 94/99

Tannico's sommelier Simone Virgara’s commented:

  • Margot 2016: 'Ruby red rich in color, with important purple reflections to the eye. Deep fruity nose, full of plums, blackberries and cherries, followed by sharp spicy memories of black pepper. The palate runs along the same road of smell, proving well worked in tannins, good persistence and pleasant aftertaste.’
  • Margot 2017: ‘Intense ruby tending to purple, for the nose the spicy texture is dense with notes of earth and leather. The fruit is intense, full- bodied ripe. The oxygenation gives hints of flowers, chamomile. The spices that emerge tend to the powder of coffee. The taste is tannic, enveloping, good structure, good persistence. Warm. As the wine ages overtime, it self refines to its current elegance whilst retaining its full expression.’