Part Tuscan, Part New York: JBF Wine Producers Fattoria Sardi Giustiniani
Kati gets an insider’s perspective on the professionalism, love and passion for winemaking from Enologist Mina Samouti.
Northern Tuscany between the sea and the mountains – in the area of Lucca is located Fattoria Giustiniani with over 50 acres of vines. This winemaker has been producing 80,000 bottles of wine a year from grapes such as sangiovese, merlot, colorino, syrah, and moscato. Originally known for red wines, white wines have been produced since 1985 with vermentino, grechetto, chardonnay, trebbiano.
The family business began over 200 years ago, property of the Sardi counts. In 2002 Sebastiano Giustiniani entrusted the estate to grandsons Jacopo and Matteo who have been improving the qualities of the grapes with their knowledge gained from the University of Bordeaux in France and with the use of bio-technology. Matteo’s partner Mina Samouti, also trained in Bordeaux, employs her enology knowledge in grape cultivation and wine production. She also conducted a preview tasting to TuttoToscana management and service students who will be serving the wines in New York City.
The Giustiniani brothers have extended the passion for wine by participating in presenting the Italian Riviera to New York City at the James Beard dinner. Their association with the restaurant group including Sant Ambroeus, Casa Lever, and Felice in New York, have made the Giustiniani family true experts of how Italian food is presented in the US.
TuttoToscana Wine Coordinator Camilla shares that “Giustiniani is the perfect sponsor for our James Beard event because of their location in Lucca and their ties to New York City, not to mention for the excellent pairings with the culinary creations of Chef Andrea Trapani. These are real wines that aren’t hidden behind a brand or label.” Featured at the James Beard dinner, the final TuttoToscana event in New York City, are Quinis Vermentino, Felice Rosato, Felice Bianco, and Sebastiano, a 100 percent merlot. Thanks to Matteo’s formal enology training in Bordeaux and the brothers’ Tuscan background, Giustiniani wines offers top quality in every glass.
A definite crowd pleasure was the Felice Rosato with its blend of 50 percent merlot and 50 percent sangiovese; the grapes only have 2 hours in contact with the skin during the fermentation process as opposed to a half-day. This gives the rosato a more peachy color rather than pinkish; it is fresh and elegant with aromas of flowers.
About the blogger: Kathryn Peters is a certified culinary student completing her undergraduate studies in Hospitality at the University of South Carolina.
Photo credit: Meaghan Kacsmar