Grapes
Sangiovese 85%, Merlot 15%
Area of production
Chianti Classico, Tuscany, Italy
Soil
Lime and clay with a considerable presence of gravel size stones
Yield
60 qt./ha
Vineyard technique
Vine age
Plantings completed in spring 2000
Plant density
6,900-11,000 plants per hectare
Winemaking
Grapes are firstly selected during harvest in the vineyard and then on
the sorting table when they arrive to the winery; they are destemmed and the whole berries are immediately put into stainless steel fermentation tanks and a portion into French oak fermenters.
Alcoholic fermentation. The temperature is computer controlled in the tanks where the must is kept in contact with the skins for about 20-25 days where remontage occurs every 6-8 hours and one delestage is done per week.
Malolactic fermentation French oak fermenting tanks and in French oak barriques (20% new and 80% used one year)
Maturation On fine lees for 6 months in barriques and oak fermenters, 8 months in barriques (20% new)
Aging 12 months in bottle
Tasting notes
Spicy notes of French oak rise above distinct aromas of cherry and berry. The palate has a from the oak. The fruit purity and varietal signatures are testament to the meticulous care given to the young vines. Note: Some sediment may occur in the bottom of the bottle as the wine is not filtered.
No recommended products at the moment.
