Questo vino
Vineyard and terroir
Piaggione covers 1.2 ha at 420–450 m and faces east-southeast. A terrace separates it into two homogeneous parcels planted in 1994 and 2007. The fossil-rich calcareous soils carry mixed clones of early-ripening red grapes, with Sangiovese providing the wine.
Grapes
100% Sangiovese from Piaggione.
Vinification
The 2019 fermented in cement at 30 °C without selected yeasts. Maceration lasted 40 days, followed by hydraulic pressing of the marc and malolactic fermentation.
Ageing
The 2019 matured for 40 months in a 40 hl Garbellotto wooden cask and for 12 months in bottle. It was neither fined nor filtered.
Technical data
The 2019 yielded 31.7 hl/ha. Production comprised 5,481 bottles of 750 ml, 120 magnums and three 3 L bottles. Alcohol was 14.39%, total acidity 5.0 g/L, net volatile acidity 0.63 g/L and net dry extract 26.5 g/L. Total and free sulphur dioxide were 33 and 15 mg/L respectively.
Tasting profile
A muscular yet controlled Brunello with deep aromas, red fruit, floral notes and subtle, fine-grained tannins.
Vintage notes
The 2018 fermented in stainless steel at 30 °C with 20–40 days of maceration, then aged for three years in 40 hl Garbellotto and 10 hl Mittelberger casks, followed by 12 months in bottle. Yield was 37 hl/ha and alcohol 14.09%. The 2016 fermented at 28 °C with 22 days of maceration and matured for three years in 10, 20 and 40 hl oak casks; alcohol reached 15.30%. The published 2015 entry carries the same figures as 2016.
