Questo vino
Vineyard and terroir
The Riserva brings together selected fruit from five subzones: Casi, Meleto, Poggiarso, Moci and San Piero. The vineyards were planted in 1999 at a density of 5,000–5,500 vines per hectare and yield 55 quintals of grapes per hectare. Guyot and spur-pruned cordon are used. The soils are clay-rich, with stones predominantly derived from alberese and galestro. Combining sites with different soils and microclimates is intended to express the complexity of Sangiovese across the estate.
Grapes
95% Sangiovese and 5% Merlot.
Vinification
The best bunches are selected, picked by hand and lightly crushed. The must ferments in stainless-steel tanks for 12–15 days at 22–24°C, followed by 7–15 days of post-fermentation maceration. Bâtonnage is carried out before transfer to wood.
Ageing
Maturation lasts 21–24 months. Half of the wine ages in 30 hL Slavonian oak casks and half in 50 hL French oak casks.
Tasting profile
The nose combines ripe fruit, aromatic herbs, spice and pepper. The palate is full, complex and persistent, with soft tannins.
