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Etiqueta del vino Sangioveto de Lunlunta – Familia Furlotti

Sangioveto, a lesson in life

  • The sto­ry of Lun­lun­ta’s San­giove­to and how a neglect­ed grape was trans­formed into a unique wine.
  • Observ­ing the soil, respect­ing old vines, and mak­ing intu­itive deci­sions typ­i­cal of a small pro­duc­er.
  • Because in wine —as in life— every­thing has val­ue if it is giv­en time and atten­tion.

 

As I write, I look at its label. A label I love. And I real­ize I’ve nev­er talked about them, about our labels. About what they rep­re­sent, how they’re born, what they tell.

Each one has its own sto­ry, and this one —the sto­ry of the San­giove­to— is very spe­cial.

I call it pure soil. Because that’s what it is.
San­giove­to is the most sin­cere expres­sion of our soil.
It’s what hap­pens when a grape, the land, and time come togeth­er.
With a lit­tle intu­ition, and a lot of search­ing.

A grape that teaches

Sangioveto—also known as Bonam­i­co— pro­duces enor­mous bunch­es of large berries. It is a gen­er­ous, pro­duc­tive grape, but its char­ac­ter­is­tics vary great­ly depend­ing on the soil in which it grows.

In Lun­lun­ta, Men­doza, in that small, stony, and poor piece of our farm, the vines have to work hard. And
that effort shows: large bunch­es, yes, but con­cen­trat­ed. Old
vines that don’t pro­duce in quan­ti­ty, but they do pro­duce in char­ac­ter.

The result is a wild, dis­tinct , unique wine —because it is the only San­giove­to from Men­doza.

It has a pro­nounced acid­i­ty, a flo­ral aro­ma, and a live­ly ener­gy.
It’s the per­fect wine for our empanadas .

Every kilo counts

For years, when we sold grapes, the winer­ies did­n’t want them.
And when we start­ed mak­ing wine, the wine­mak­ers left them out of the Mal­bec.

Until one day I thought there was no point in aban­don­ing it, because when you’re a small pro­duc­er,
every kilo counts. So
we start­ed mak­ing it togeth­er with Mal­bec.

Years lat­er , Giuseppe , a friend and Ital­ian wine­mak­er, appeared.
He was the one who said, “Let’s make a wine.”
And that’s how our 2023 San­giove­to was born .

Today we take care of those vines as if they were gold:
the same ones that twen­ty years ago were left in the vine or thrown on the ground.

And there­in lies the les­son.
Every­thing has val­ue.
Some­times you just have to know how to wait for it, lis­ten to it, or look at it with dif­fer­ent eyes.

As the Eng­lish proverb says, every cloud has a sil­ver lin­ing — even
from what seems like a loss some­thing valu­able can emerge.

Tra­di­tion, char­ac­ter and her­itage

A wine of unique char­ac­ter, the fruit of an ancient vine­yard inher­it­ed from our ances­tors and craft­ed in our own win­ery.
An Ital­ian her­itage reborn with pas­sion, main­tain­ing the fam­i­ly tra­di­tion of wine­mak­ing for five gen­er­a­tions.

The label depicts the vine­yard with the moun­tain in the back­ground, inspired by vin­tage designs that told sto­ries through images. And like all our wines, it bears our her­aldry, with the mot­to: Tra­di­tion, Char­ac­ter, and Her­itage.

San­giove­to is also a bridge.
Between Italy and Argenti­na.
Between the past and the present.
Between the for­got­ten grape and the wine we love today.

And yes: it goes per­fect­ly with empanadas and roast beef .

Want to try our San­giove­to? Order it   at the Famil­ia Fur­lot­ti store.

 

Category:Food and Wine
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Gabriela Furlotti

I'm Gabriela Furlotti. I was born and raised among vineyards in Mendoza, and I still live on a finca. My family came from Italy, the Basque Country and Catalonia. Some knew the land, others the law. They had vineyards, wineries, a hotel and a dairy farm. I carry that on in my own way: I make wine at Bodega Furlotti, welcome guests at Finca Adalgisa and plant trees in Altamira. I water, walk through the vineyard, and gather eggs and chicory for dinner. Here I write down what I see, what I do and what I was told, so it won't be lost.

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