Cantina Luteraia: vini sensoriali

Cantina Luteraia is located in Montepulciano, in the heart of Tuscany. A magical vineyard, where five different types of soil give life to natural, indigo, and biodynamic wines. From grandfather Marino to Sergio and now Andrea, the current producer: in this place, the Paolini family has deep roots that have been caring for the vineyard and the surrounding nature for generations with respect, perseverance, and passion. Each of their experiences brings wines to life that represent them.

Philosophy

Manual harvesting during vintage creates an intimate bond that has been passed down since ancient times. Wine is not just a beverage; it is something magical, capable of creating a general well-being in those who taste it.

Synergistic compost, natural biostimulant, dry ice, fermenting crystals, lunar phases, and days of flower and fruit from the biodynamic calendar are the ingredients that give life to the sensory wines of Cantina Luteraia.

The "Indigo Philosophy" is a strategy that Cantina Luteraia uses to allow the wine to change color from red to indigo through natural processes. The wine is produced using innovative “energetic” systems with the help of natural crystals, such as Rose Quartz, Lapis Lazuli, Red Obsidian, and Amethyst Quartz, capable of transforming the characteristics of the alcohol from “red” to “indigo” and adding a touch of magic to the absolute excellences of this winery. The Indigo Wines are very easy to drink, transmitting a profound state of serenity and well-being to those who taste them.

The vineyard and wines are treated holistically using the "Indigo Philosophy". During the season, the vineyard is treated with "Marine Plasma", generated by the combination of a Biostimulant and a proprietary formulation of essential oils. In spring, each vine receives its "synergistic compost", made of grape pomace, wine lees, essential oils, medicinal plants, and organic matter from sheep or cattle.

The Secrets of the Winery

These are the secrets of the Luteraia wines: dry ice, spontaneous fermentation crystals, and aging, soft pressing, distinctive pumping over, delestage, and then wood with old but perfect barrels of French oak, and finally the bottle where the fermented grape juice can finally become wine, gaining character and bringing out each of its qualities.

Crystals and Lunar Cycles

At the beginning of fermentation, each barrel is inoculated with the Pie de Cuvée, which is part of the best grapes harvested early and pressed by foot, then left to ferment naturally. Then dry ice for the best extraction of color and aromas. Following the lunar phases and preferably during the waxing moon, the processing begins with the crystals, energizing them in the fermenting and aging wine for at least six lunar cycles, on days of flower or fruit from Steiner's biodynamic calendar. The waxing moon makes wines magnetic. On flower or fruit days, the wine is at its maximum vital, organoleptic, and taste expression.

The Crystals in the wine increase its vitality, allowing for a significant reduction in the addition of sulfites and other chemical products, keeping a frequency of well-being active for the entire duration of the wine, as well as enhancing the characteristics of each grape variety, emphasizing the qualities and limiting rough edges. Therefore, working with crystals in winemaking also means returning the wine to its origins, neutralizing the harmful effects of electromagnetic fields.

Giving minerals to the earth and giving crystals to the wine closes the circle under the banner of an innovation that truly dates back to legends over thirty thousand years old, such as that of Lemuria from which the best wine is born.

Tasting a wine from Cantina Luteraia means loving oneself and experiencing a magical, unique experience.