Questo vino

Vineyard and terroir

The fruit comes from the south-facing Vigna 2 and Vigna 4 parcels. Vigna 2 was planted in 1992 at 3,333 vines per hectare, while Vigna 4 was planted in 1998 at 4,444 vines per hectare. Both vineyards are trained to the cordone speronato system.

Grapes

100% Sangiovese.

Vinification

Harvest generally takes place between 22 September and 5 October, with the precise timing determined by ripeness. Selection begins manually in the vineyard and continues in the cellar, where each bunch is assessed on sorting tables.

Fermentation and maceration take place in temperature-controlled stainless-steel vats. Maceration varies from 17 to 35 days according to the vintage. In 2017, fermentation was conducted at 22–24 °C, followed by 22 days of maceration and pressing.

Ageing

The wine moves into wood immediately after racking and matures there for at least 24 months. In 2017, one fifth of the wine was aged in 600-litre demi-muids and the remainder in French-oak casks of approximately 20 hl. It then settled for six months in stainless-steel vats and was bottled in September 2020. The 2017 release spent 18 months in bottle before entering the market.

Technical data

For the 2017 vintage:

Alcohol: 15.51%
Dry extract: 32.1 g/L
Total acidity: 5.5 mg/L
Volatile acidity: 0.54 g/L

Vintage notes

The 2017 growing season began with a relatively warm spring, which advanced the vegetative cycle. Rainfall was scarce to almost absent, yet the vines maintained good phytosanitary condition. Summer was particularly hot and reached high temperatures without adversely affecting the crop. Harvest took place between 25 and 30 September.