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 $22.00 Year
2016, immediate availability
Blend of grapes
1/3 Sangiovese 1/3 Cabernet Sauvignon 1/3 Merlot
For the alcoholic fermentation and all phases of production, no substances are used apart
from minimal quantities of sulphites (total sulphurous dioxide in the bottled wine, max. 70 mg/l).
The grapes are left to macerate for 2-3 days prior to fermentation.
Alcoholic fermentation then takes place spontaneously, unless it is stimulated
with the racking method. During fermentation, this involves pouring wine over the cap from 2 to 4 times a day.
Once fermentation is complete, the skins are left to macerate for as long as possible,
together with the racking method which is carried out several times each day as required.
The length of time for which the liquid remains on the skins varies from 16 to 25 days depending on fermentation.
The wine is then devatted manually. Malolactic fermentation occurs spontaneously.
Both fermentation processes occur in stainless steel vats, which are also used subsequently to store the wine.
Maturation and ageing
The wine is matured in French barriques which are either new or used (1 – 9 times)
to limit any aroma which might be left in the wine by the wood, for 18-24 months.
The wine is first filtered with a large mesh, i.e. with a diameter of 3-5 microns or larger.
The wine is then aged in the bottle for at least 4 months.