Questo vino
Vinification
Fermentation took place in stainless-steel tanks at a controlled temperature of 26–28 °C, with 20–30 days of skin contact. The must was then filtered.
Ageing
The wine aged for 12 months in French oak barrels, followed by 14 months in Slovenian oak barrels and a further six months in bottle.
Vintage notes
In 2009, prolonged heavy rainfall continued until mid-July, building substantial moisture reserves in the soil. A very dry, hot summer followed, but the stored water enabled the vines to withstand the drought without significant losses. Ripening accelerated in August after developing at the usual pace in the preceding months. At harvest, the grapes showed good quality, high total acidity and extract, with abundant, well-balanced polyphenols.
Label / history
The wine was created through a collaboration between Castello Romitorio and Carlo Ferrini, winemaker at Barone Ricasoli.
