Pure Sangiovese selection, with intense and elegant aromas of red flowers in harmony with a wide range of spices, it is harmonious on the palate with fine tannins and long aftertaste. Recommended with red, roast and braised meat.
Important facts of the vineyard
Soil: medium texture, relatively loamy Vines: sesto 2,2 mt x 0,8mt 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 $18.50 Year
2016, immediate availability
Blend of grapes
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. 50 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 35 days depending on fermentation.
The wine is then devatted manually. Malolactic fermentation occurs spontaneously.
Both fermentation processes occur in stainless steel vats, then the wine is stored in cement vats.
Maturation and ageing
Maturation of about 90 % of wine in cement vats, while the rest is matured in French oak barriques,
riasciate e slightly retoasted to limit any aroma which might be left in the wine by the wood.
The wine is first filtered with a large mesh, i.e. with a diameter of 5-10 microns or larger.
The wine is then aged in the bottle for at least 6 months.