Questo vino
Vineyard and terroir
The grapes come from the Meleto, Poggiarso, Moci and Casi vineyards. Plantings date from 1970 to 2010, at densities of 3,500–5,000 vines per hectare. Training systems include spur-pruned cordon, Guyot and alberello. Yields are approximately 60 quintals of grapes per hectare. The soils are clay-rich and contain iron, sulphur and quartz, with stones dominated by alberese and galestro.
Grapes
90% Sangiovese and 10% Merlot.
Vinification
The grapes are harvested both manually and mechanically, then destemmed and gently crushed. The must undergoes spontaneous alcoholic fermentation without added exogenous yeasts in stainless-steel tanks at a controlled 25–28°C. Fermentation and maceration on the skins last between 15 and 20 days. Malolactic fermentation follows in concrete tanks.
Ageing
The wine matures for 12 months in 54 hl Slavonian oak casks.
Tasting profile
Intense ruby red. The nose is marked by cherry typical of the variety, accompanied by floral and vanilla notes. It enters the palate with a velvety texture and becomes enveloping, with substantial, rounded tannins and a pleasantly warming alcoholic character. The structure is firm and well balanced, leading to a long, expansive finish.
Serving and pairing
Its balanced, approachable style makes it suitable for a versatile range of food pairings.
Label / history
Part of the Borgaio collection, a range conceived as approachable wines for everyday drinking. Its character is built around the harmony between Sangiovese and Merlot.
