Sangiovese, Cabernet Sauvignon and Merlot, intense red with hints of ripe red fruit, marasca cherry, cinnamon, pepper, important mouth, vigorous tannins, great structure and longevity. To pair with blood steak, grilled meat, stewed sheep.
Important facts of the vineyard
Soil: medium texture, relatively loamy Vines: planting density 2.2 m x 0.8 m Year planted: 2003 Density: 5,600 plants per ha Surface area: 2,84 ha Average height: 60 metres a.s.l. Orientation: south-south west facing Average yield per stock: 1.2-1.5 kg/plant $25.00 Year
Blend of grapes
Sangiovese Cabernet Sauvignon Merlot
For alcoholic fermentation and all stages of production, no substance is used other than minimum quantities of sulphites (total sulfur in the bottled wine max 30 mg / l).
The grapes are kept in pre-fermentation maceration for 2-3 days.
Subsequently the alcoholic fermentation arises spontaneously, if it does not happen it is stimulated with a pumping over. In fermentation, 2 to 4 pumpovers are carried out per day.
At the end of fermentation, maceration on the skins lasts as long as possible accompanied by daily pumping over in varying numbers depending on the need for the wine. The duration of the liquid's stay on the skins varies from 16 days to about 30 depending on the fermentation trend. The racking is done by hand. Malolactic fermentation occurs spontaneously. The two fermentations take place in stainless steel wine tanks, sometimes the malolatic fermentation takes place in concrete vats. Subsequently the wine rests in concrete vats.
Maturation and ageing
Maturation of one part of the wine mass in concrete vats and another part in new and old French barriques (up to the 15th - 18th passage) to limit the aromatic imprint of the wood on the wine. The stay in barriques is a maximum of 18-24 months.
A non-tight filtration is carried out, that is with 10 micron or larger diameter filter sheets. Maturation in the bottle for at least 6 months follows.