Questo vino
Vineyard and terroir
The fruit comes from Lisini’s 1.5 ha Ugolaia vineyard, at 320 m above sea level with a south-west exposure. Its microclimate is influenced by warm, humid sea breezes from the Mediterranean coast. Summers are hot and sometimes dry, while winters are mild. The soil is dense, porous tuff of eonic origin. All vineyard work is performed by hand.
Grapes
Ugolaia is produced only in the finest vintages, using selected grapes from the namesake vineyard.
Vinification
The grapes are harvested into small plastic crates, and only the best bunches are retained. Skin maceration takes place in stainless-steel tanks for 20–26 days at 24–26 °C. Malolactic fermentation follows, after which the must clarifies naturally without filtration.
Ageing
The wine matures for 48 months in Slavonian oak barrels, followed by 6–8 months in bottle.
Vintage notes
In Tuscany, the wet, cold winter of 2015 was followed by heavy spring rain, allowing the soil to build moisture reserves that sustained the vines through a scorching summer. Daytime temperatures were often very high, but cool nights protected the grapes from heat stress. Rain returned in August, followed by hail that caused significant damage to the vines. The surviving crop, particularly the Sangiovese, gave impressive results. Harvest continued throughout September, with yields below normal because of the heat and hail. The resulting wines were excellent, with the finest combining remarkable power and elegance.
