MATCHVINO

in the famous Van Eyck painting. It was also the land that Napoleon Bonaparte gave his sister, Elisa Bonaparte Baciocchi, as a wedding present. Thereafter, in 1800, she planted vines on this site, specifically Merlot and Cabernet Franc, being French—it is what she knew.

Before hitting the cellar, they start with some good old-fashioned whole-cluster foot stomping. This adds more complexity, allows the vineyard’s earth to radiate through, and furthermore aids in the development of spice and the texture of the wines. Fermentation takes place spontaneously with indigenous yeasts, and the use of sulfites is limited to what is strictly necessary, if any; the wines are aged in steel, cement, or old barrels.

They work tirelessly to build their vineyard’s biome, which in return gives them the ability to produce expressive wines where human intervention is as non-existent as feasible. They are territorial and distinctive expressions of identity, which Benedetta and Michele want to be "easily understandable." They describe this approach as "reasoned viticulture" or "emotional enology,” aiming to bring forth the terroir as the main characteristic. They build their wines on authenticity, truth, and a passion for nature.

Age: 30+ years old
Vinification: Spontaneous alcoholic fermentation in tanks for 12-15 days without temperature control. No stabilization and no filtration.
Aging: 24 months in steel vats and concrete tanks

"Casa e Chiesa" is Tenuta Lenzini's flagship wine. It is an everyday red from their historic vineyard of biodynamically farmed Merlot grapes. It is super comforting and fresh juice. It’s vinified in steel and old porous concrete tanks, which assist in articulating its rusticness, sincerity, and heartwarming, artisanal qualities. Let’s not forget the salinity of this wine! By all means, this is naturally a gastronomic delight.

Lenzini's Merlot "Casa e Chiesa" is named after the vineyard's location, between their house and the hamlet’s historic church. Merlot vines have been grown in the hills of Lucca for centuries and grow with great vigor in soil that is successfully humming with biodiversity. Theirs is a minimally invasive approach that forbids any intervention in the must- thus, no clarifications, filtrations, or addition of sulfites. Fermentations occur spontaneously through the intervention of indigenous yeasts in tanks without any temperature control. This is followed by aging in steel and cement for about 24 months.

The nose screams of dark-hued juicy fruit: wild blackberries, tree-picked plums, and cherries. Reminders of rich soil, foresty bouquets, and bits of milled pepper alongside wafting scents of underbrush. Mouthwatering freshness, with a rustic enlivened tannic texture. Captivating!

To experience being transported over a crowd held up by many hands is an occurrence one never forgets. Surfing towards the stage by the spirited mob, buoyant, aqueous, and free, only to return to your feet across the venue. Oh, those were the days! Can you feel it? The sensation is merely a memory away.

Presenting Franco!

100% artisanal, 100% Cabernet Franc. A wine that weaves you through place and time creates memories, undeniably the crowd surfing of wines. The whole cluster pressing starts with the feet. Franco ferments spontaneously in concrete tanks and plays to your nose with frankly Franc aromas typical of the authentic grape variety. Cabernet Franc has taken residence as one of the French-borrowed principal grapes of Lucca. I’s been in the hills since the early 1800s. Soft lusciousness cocoons your mouth, a lengthy, vegetal, and earthy finish—a total ride. Franco is a tribute to Benedetta's grandfather, who handed her the estate he started. Thanks for the memories, Franco.

Big and juicy, this is not an old sneaker of a wine.

Let’s start by introducing this grape. It was created when botanist Henri Bouschet crossed Grenache with Petit Bouschet back in the mid-1800s. Wait! Those are not Italian grapes. Ding ding! 2 points, you are correct. This varietal came to Italy 150 years ago, before Napa was even on a map. Lucca was under the reign of France at the time, and without deep driving into an Italian history lesson, the short of it is, the French brought to Lucca what they knew, ergo Alicante Bouchet, in Italy. Now, when you peel back the skin of an Alicante Bouschet grape, you’ll see what separates it from the others. Unlike most other red grapes, which have clear flesh, Alicante Bouschet has red flesh. It is one of a few red grapes on the outside and the inside. These are precisely called Teinturier grapes, like our ol’ pal Colorino. While they are both considered the workhorse of grapes and are known for their inky, thick skin that packs a punch of color, Alicante steps it up with layered fruits and bright minerality. Now add to this Lenzini’s biodynamic farming, low yields, and low intervention in the winery! Oh, la la!

Buscè is a flirty wine—strong with a body that holds up, even in the warmer months. With its tongue-in-cheek label, Busce delivers the more pleasing qualities of Alicante and shows you what a workhorse can do if you give it time, concentration, and understanding. Peaches and red fruits are slightly macerated, supported by a backbone of minerality. Fresh with mischievous salinity, Busce is incredibly tasty!

Lenzini’s "Vermoon" is a Red Vermouth made from their biodynamically grown and naturally produced 'Casa e Chiesa' Merlot grapes. Late-harvested merlot is infused with over 16 spices. It gives a very complex and rich bouquet with notes of medicinal herbs, aromatic spices, caramel, and vanilla that rest on an enveloping, soft, and round body. Limited supply.

Color: Orange-red with amber reflections
Scent: Notes of red fruit in alcohol, sweet spices, aromatic herbs and caramel
Taste: Smooth and rich with a very long fruity persistence
Alc: 18%