Questo vino
Vineyard and terroir
San Vito comes from its namesake vineyard at San Felice in Castelnuovo Berardenga, Siena. The parcel covers approximately 1.5 hectares and lies on gentle hills at around 350 metres above sea level. Its loose, well-draining Pliocene sands are the youngest soils found on the estate. They formed approximately 5 million years ago, when a shallow sea covered the area. The site’s climatic conditions encourage slow, progressive ripening, while the soil structure helps balance vegetative growth and yield and contributes to aromatic elegance. The vines are trained using the spur-pruned cordon system.
Grapes
100% Sangiovese. The grapes are carefully selected from the San Vito parcel.
Vinification
The grapes were harvested on 28 September 2021. Fermentation remained in contact with the skins for 20–25 days at 28–30°C and was followed by malolactic fermentation.
Ageing
The wine matured for 20 months in 500-litre French oak barrels, followed by 15 months of bottle ageing.
Technical data
The 2021 vintage has 13.5% alcohol, total acidity of 6.1 g/L and residual sugar below 0.5 g/L. Production amounted to 3,300 bottles in 0.75-litre format. Cellaring potential is given as 20 years in the technical sheet and 20–25 years on the wine page.
Tasting profile
An immediate and graceful expression, initially delicate and floral, developing greater depth and persistence with air. Its palate is finely poised and restrained on entry, then unfolds with harmony, balance and complexity while retaining lightness and precision.
Serving and pairing
Serve at 18°C.
Vintage notes
The 2021 growing season was generally regular. Spring rainfall supported vegetative development and replenished water reserves before a dry summer. A brief temperature drop shortly after Easter slowed shoot development in the cooler parts of Chianti Classico. Powdery mildew and downy mildew did not exert significant disease pressure. The accumulated spring moisture moderated the effects of summer dryness, and there were no excessive heatwaves. From late August, warm days and cool nights supported optimal grape ripening.
