Questo vino
Vineyard and terroir
Stielle is a historic Sangiovese-growing hill: surviving deeds from former owners document vine cultivation as early as 1153. Bright light, ventilation, elevation, typical Chianti soils and a selection of old local Sangiovese clones shape the site. The nine-hectare vineyard runs from west to east. Its medium-textured soils are predominantly Alberese, with substantial limestone veins and limestone-clay sequences. Vines are planted at 5,000 per hectare, trained with spur and cane pruning, and yield an average of 1 kg per plant.
The current wine page places the vineyard at 460–500 metres above sea level and gives vine ages of 17–35 years. The technical PDF instead reports 500–580 metres and vines aged 10–30 years.
Grapes
100% Sangiovese.
Vinification
Harvest takes place in the second half of October. Fermentation is conducted with native yeasts, with maceration lasting approximately 12–20 days at about 24°C. Malolactic fermentation takes place in stainless steel.
Ageing
The wine spends at least 18 months in tonneaux and large barrels. It is then assembled in a large barrel and matured for a further four months, followed by at least 12 months in bottle.
Tasting profile
Ripe small red berries lead the aroma. Spicy and balsamic nuances from wood are integrated without obscuring the characteristic Sangiovese profile. The palate is full-bodied and powerful, supported by good acidity and enveloping, firm-textured tannins. The finish is fresh and persistent. Broad filtration may allow a natural sediment to form in bottle without affecting the wine’s sensory qualities.
Serving and pairing
Serve at 16°C with Bistecca alla Fiorentina, game, roasts or mature cheeses.
Label / history
Documents deposited by former owners record viticulture on Stielle hill from 1153.
