Inserrata
|
2022
|
Red
Insieme
Insieme
Tuscany
,
Italy
91
REVIEW
Medium ruby color. Super juicy red fruit nose with raspberry, raspberry pudding, plum, and vanilla. Very elegant, smooth palate with a small tannic bite and medium acidity. Raspberry, hint of vanilla, chocolate. The character of the fruit isn’t ripe yet, the wine will get even better in a few years.
Medium ruby color. Super juicy red fruit nose with raspberry, raspberry pudding, plum, and vanilla. Very elegant, smooth palate with a small tannic bite and medium acidity. Raspberry, hint of vanilla, chocolate. The character of the fruit isn’t ripe yet, the wine will get even better in a few years.
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Apr '26
THE WINERY
Inserrata is what happens when a Tuscan farm decides to get a degree in fine arts. Located in the San Miniato hills, this estate skips the old-school stuffiness for a purely organic approach. The labels look like they belong on a gallery mood board because the family blends viticulture with creative design. It is serious about the planet but does not take itself too seriously. If your wine rack needs a glow up, this is the one.
Inserrata is what happens when a Tuscan farm decides to get a degree in fine arts. Located in the San Miniato hills, this estate skips the old-school stuffiness for a purely organic approach. The labels look like they belong on a gallery mood board because the family blends viticulture with creative design. It is serious about the planet but does not take itself too seriously. If your wine rack needs a glow up, this is the one.
VISIT THE WINERY
THE WINE
The production starts by destemming the grapes without crushing them, because these berries have clear personal boundaries. From there, wild yeasts take over for spontaneous fermentation in stainless steel tanks, complete with regular pump-overs. The juice then gets exactly twenty days of skin maceration before the racking process begins. Finally, it ages further in stainless steel and spends a full year resting in the bottle, treating it like a mandatory gap year before entering the real world.
The production starts by destemming the grapes without crushing them, because these berries have clear personal boundaries. From there, wild yeasts take over for spontaneous fermentation in stainless steel tanks, complete with regular pump-overs. The juice then gets exactly twenty days of skin maceration before the racking process begins. Finally, it ages further in stainless steel and spends a full year resting in the bottle, treating it like a mandatory gap year before entering the real world.
VISIT THE WINE
