Sangiovese with small additions of Cabernet Sauvignon and Merlot, of an intense ruby red color, giving aromas of red fruit and spices, with an elegant palate and soft tannins. Excellent with first courses of earth, ribollita, stews.
Important facts of the vineyard
Soil: medio impasto con prevalenza argillosa Vines: sesto 2,2 mt x 0,8mt Year planted: 2003 Density: 5600 piante per ettaro Surface area: 2,84 ha Average height: mt 60 s.l.m. Orientation: sud-sudovest Average yield per stock: 1,2 – 1,5 kg/pianta $12.00 Year
2016, immediate availability
Blend of grapes
80% Sangiovese 15% Cabernet Sauvignon 5 % 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.
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 and cement vats.
Maturation and ageing
In steel and cement vats until ready for bottling.
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.
14,000 bottles / year
To preserve the freshness and originality of the aroma, no wood is used at any stage of the process.