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Tenuta Mara - Totma'
Tenuta Mara - Totma'
Regular price
$35.00 USD
Regular price
Sale price
$35.00 USD
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A rare and elegant expression of biodynamic Pinot Noir. Totmà is fermented and aged in French oak, yielding a luminous, copper-hued wine with refined texture, subtle complexity, and a soulful identity.
| Grapes | 100% Pinot Noir |
| Terrain | Medium mixture with a clay-calcareous prevalence at a 230 meter of altitude with a east / southeast exposure |
| Density | 4,550 plants per hectare |
| Vinification | The grapes are carefully selected by hand on a long sorting table with each grape optically sorted. Dropped by gravity the grapes go in oak barrels to start the fermentation without any additional yeast. Wine remains in contact with the skins for 10 days of maceration |
| Maturation | The wine evolves in a French oak barrel for 10 months and in bottle for 6 months |
| Color, Perfume and taste | Ruby red, intense bouquet with floral fruit and spice notes |
| Pairing | Excellent with cheese, cold cuts and main courses based on sauces |
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GEOGRAPHIC AND CULTURAL ORIGINTotmà is born in San Clemente, in the southern hills of Romagna’s Valconca Valley. Just 12 km from the Adriatic Sea, this Mediterranean microclimate, together with the marine-sedimentary soils and biodynamic vineyard practices, creates the ideal setting for Pinot Noir. While Romagna is not a traditional region for this variety, the estate’s vision and terroir unlock its expressive potential. Totmà is a bold and refined reinterpretation of Pinot Noir, shaped by sea breezes, sunlit slopes, and natural farming principles.
TECHNIQUE AND ARTISANAL CRAFTSMANSHIP
100% Pinot Noir, harvested by hand in mid-to-late September in small 12 kg crates. After a meticulous manual selection on sorting tables, each berry is individually scanned by optical sorter. The grapes are left to macerate briefly before a gentle pressing to separate the juice from the skins. Fermentation occurs very slowly in French oak tonneaux over the course of about 45 days. The wine is then aged for 12 months on its fine lees in oak, followed by 6 months of bottle refinement. No additives or interventions disturb the natural expression of the fruit and the land.
ORGANOLEPTIC AND NUTRITIONAL CHARACTERISTICS
Totmà displays a brilliant copper-pink (ramato) hue. On the nose, subtle aromas of red berries, citrus zest, and delicate floral tones meet hints of sweet spices and minerality. The palate is textured yet graceful, with fine balance between freshness and depth. The oak adds elegance without masking the fruit, creating a rosé of remarkable complexity and length.
CULINARY USE
Totmà pairs well with both delicate and structured dishes: think wild salmon, grilled langoustines, roasted poultry, or saffron risotto. It’s also excellent with charcuterie, vegetable tarts, and aged cheeses. Its versatility and finesse make it suitable for both refined meals and creative pairings.
PRODUCERTenuta Mara is a biodynamic wine estate founded by Giordano Emendatori and now led by his daughter, Elena Emendatori. Since its first vintage in 2011, the estate has become a benchmark for natural winemaking in Romagna. Under the guidance of vineyard and cellar manager Leonardo Pironi, Tenuta Mara practices holistic, artisanal agriculture with a deep respect for nature and cosmic rhythms. The entire estate is a biodynamic ecosystem—and an open-air art museum—where every vineyard bears the name of a family member, and every bottle tells a story of place and purpose.
TERRITORY
Located in San Clemente, between the Apennines and the Adriatic Sea, Tenuta Mara stretches across the gentle slopes of the Conca Valley. Its 11 hectares of vineyards are planted primarily with Sangiovese in various massal and clonal selections. The soils are clay-limestone with a marine-sedimentary origin, highly fertile thanks to biodynamic preparations and green manuring practices. Exposure ranges from northeast to southwest at altitudes between 160 and 180 meters, benefiting from optimal sunlight, ventilation, and biodiversity.
Tenuta Mara is a fully certified biodynamic estate with a steadfast commitment to environmental stewardship. All vineyard work is performed manually, in accordance with lunar and planetary calendars. Green manuring with up to 30 varieties of legumes, grasses, and cruciferous plants enhances soil fertility and biodiversity. No chemical fertilizers, pesticides, or herbicides are used. The winery relies on gravity-fed systems and eschews temperature control and filtration. Amphora fermentation and aging minimize environmental impact and promote the authenticity of the wine. Art, music, and nature are integrated into the estate’s identity, creating a holistic and sustainable model for the future of fine winemaking.
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