Questo vino
Vineyard and terroir
The 2021 wine was selected from approximately 11 hectares of Sangiovese vineyards registered for the Brunello di Montalcino denomination. The parcels lie at Castelnuovo dell’Abate, south-east of Montalcino, at approximately 150, 250 and 350 metres above sea level. They were planted in 1975, 1988, 1998 and 2000.
The medium-textured soils combine calcareous clay, sand and galestro and are rich in minerals and skeletal material. The vines are trained to spurred cordon and Guyot at densities ranging from 3,000 to 5,700 plants per hectare. Sustainable farming practices are adapted to the soil, grape variety and conditions of each growing season.
Grapes
100% Sangiovese selected in Montalcino.
Vinification
The hand-picked grapes reach the cellar quickly. Dry ice cools the fruit, protects it from oxidation and helps retain its original characteristics before destemming. Cool conditions are maintained for seven to eight days, allowing indigenous yeasts to develop.
Alcoholic fermentation starts spontaneously at approximately 12°C and reaches a maximum of 27°C. The complete fermentation period lasts 25–30 days, with frequent pump-overs; the conversion of sugar into alcohol takes place at 20–25°C. After the wine is drained from the skins, malolactic conversion occurs in stainless-steel vats.
Ageing
The wine matures for at least 24 months in Slavonian and French oak vessels of various sizes, followed by a minimum of six months in bottle.
Technical data
Vintage 2021. Alcohol: 15% vol. Total acidity: 5.89 g/L. Dry extract: 33.4 g/L. Reducing sugars: below 1 g/L. Production comprised 34,733 bottles of 750 mL and 900 magnums of 1.5 L.
Vintage notes
A cold, prolonged winter brought moderate rainfall. Warm conditions at the beginning of spring encouraged early budding, before a sharp temperature drop below freezing in early April caused vegetative stress and uneven bud development without irreversible damage.
The summer was warm and dry, with occasional rain and marked differences between daytime and nighttime temperatures. These conditions supported berry development and balanced phenolic ripening. Fine weather and continuing temperature variation during harvest yielded healthy grapes with a rich aromatic profile.
Harvest began on 20 September. The grapes were picked by hand by trained estate staff and selected during harvesting.
