Questo vino
Vineyard and terroir
The wine is produced from rigorously selected estate fruit and is intended to express the ageing potential of the soils at San Giusto a Rentennano. Yield in 2023 was 1.1 kg per vine.
Grapes
97% Sangiovese and 3% Canaiolo.
Vinification
Fermentation and maceration take place in cement and stainless-steel tanks. The 2023 technical sheet records 15 days on the skins; the general production description gives approximately 18–20 days.
Ageing
The 2023 matured for 20 months in 30 hl oak casks, 5 hl French-oak tonneaux and 2.25 hl barriques, with 20% new oak. More generally, wood maturation varies from 16 to 20 months according to the character of the wine. Approximately six months of bottle maturation follow. The 2023 was bottled on 15–16 January 2026. It received one light filtration and may develop natural sediment.
Technical data
The 2023 has 14.5% alcohol, total acidity of 5.35 g/L, volatile acidity of 0.61 g/L, pH 3.52, residual sugar below 1 g/L and net dry extract of 32.3 g/L. Production was 15,244 bottles of 750 ml and 250 magnums of 1,500 ml. Total sulphites are below 100 mg/L under the applicable organic-production limit. No animal-derived fining agents such as casein or albumin are used.
Tasting profile
The 2023 is medium in concentration and suited to ageing.
Serving and pairing
Serve at 17–18°C. The recommended drinking period for the 2023 is 2026–2033.
Vintage notes
Spring and early summer 2023 were rainy, repeatedly wetting the vegetation and causing downy-mildew attacks on leaves and bunches. Conditions subsequently became more stable. Harvest, from 15 September to 6 October, took place in sunny weather with above-average temperatures.
Label / history
The estate first bottled its Riserva in 1975. The first vintage bearing the Le Baròncole name was 2000.
