Grapes
Merlot 65%, Cabernet Sauvignon 30%, Petit
Verdot 5%
Area of production
Chianti Classico, Tuscany, Italy
Soil
Lime and clay with a considerable presence of gravel size stones
Yield
50 qt./ha
Vineyard technique
Vine age
Plantings completed in spring 2000
Plant density
6,900-11,000 plants per hectare
Production
5,000 bottles
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 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 30 days; manual pigiage and remontage are done frequently, throughout the day every 4-6 hours and weekly one delestage is done.
Malolactic fermentation
French oak barriques (100% new)
Maturation
On fine lees for 6 months in barriques
Aging
18 months in barriques, 12 months in bottle
Tasting notes
Rich, concentrated and muscular, yet wonderfully balanced with big tannins and deep tiers of cherry, plums and wild berries, and nuances of spice, vanilla and licorice. A long flavorful aftertaste echoes with juicy fruit and mouthwatering tannins for minutes afterwards. Sensual and young, this wine promises a long life in the bottle.
Note: Some sediment may occur in the bottom of the bottle as the wine is not filtered.
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