Grapes
Sangiovese 100%, single vineyard
Area of production
Chianti Classico, Tuscany, Italy
Soil
Galestro and limestone, mostly clay with gravel size stones
Yield
60 qt./ha
Vineyard technique
Vine age
Plantings completed in spring 2000
Plant density
7,350 plants per hectare
Production
8,000 bottles
Winemaking
Grapes are manually harvested and sorted twice, firstly when they arrive at the winery as bunches and then again after de-stemming, on a second table
as berries. The whole berries are immediately put into stainless steel fermentation tanks and a smaller portion into French oak fermenters.
Alcoholic fermentation The temperature in the tanks is computer controlled; the must is kept in contact with the skins for about 20 days. Remontage occurs every 8 hours and one delestage per week. A brief maceration occurs after fermentation.
Malolactic fermentation:
In large French oak fermenting tanks and in tonneaux.
Maturation: The wine rests for 12 months in wood of which 6 are on the fine lees, 6 months in stainless and a further 6 months in bottle.
Tasting notes
This is a sensual wine with notes of cherry fruit, tobacco, leather and hints of licorice and spice. The elegant tannins balance nicely with the fruit, all underlined by a fabulous stratum of acidity, making this a complex wine with incontestable structure and power. A long and satisfying finish confirms this sangiovese is true to its terroir.
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