Questo vino
Vineyard and terroir
The fruit comes from the Anemone vineyard, at 450–500 metres above sea level. Its stony soils contain limestone and loam, and the vines average 23 years of age. After ten years of terroir study, including measurements with infrared sensors, the estate was divided into micro-parcels across different zones; Anemone was identified as one of seven individual vineyards.
Vinification
The grapes are hand-picked into 15 kg crates and sorted by hand at the winery. Spontaneous fermentation is followed by malolactic fermentation. During fermentation, délestage is performed one to three times daily for five days, while the cap is punched down once daily for 18 days.
Ageing
The wine matures for two years in 700-litre barrels, 30% of them new, followed by 12 months in 1,400-litre concrete tanks.
Vintage notes
In 2015, a wet, cold winter was followed by heavy spring rain, building soil moisture reserves that sustained the vines through a scorching summer. Daytime temperatures were often very high, while cool nights protected the grapes from heat stress. Rain arrived in August, followed shortly afterwards by hail that caused significant vine damage. The surviving fruit, particularly Sangiovese, produced impressive results. Harvest continued throughout September, with yields below normal because of the heat and hail. The best wines combined power with elegance.
Label / history
The name Anemone combines “Anemos” (“Wind”) and “Sole” (“Sun”), referring to the hot south-easterly Sirocco that blows through the vineyard. Hayo Loacker’s approach to identifying individual vineyards was inspired by Burgundy’s vineyard classification. The 2015 vintage was bottled on 18 May 2018, with 1,900 bottles produced.
