Questo vino
Vineyard and terroir
Sangiovese is selected in equal proportions from Uccelliera’s Brunello vineyards at three elevations, each with a different microclimate. The approximately 7 ha of vineyards were planted in 1988, 1998 and 2000 at Castelnuovo dell’Abate, south-east of Montalcino, at about 150, 250 and 350 m above sea level. The medium-textured soils combine calcareous clay, sand and marl and are rich in minerals and stony material.
Sustainable farming practices are adapted to the soil, grape variety and conditions of each growing season. The vines are trained to spurred cordon and Guyot at densities ranging from 3,000 to 5,700 vines per hectare.
Grapes
100% Sangiovese reclassified from Brunello vineyards.
Vinification
The hand-picked fruit reaches the cellar quickly and undergoes destemming and crushing with dry ice, which protects the berries from oxidation while lowering their temperature and preserving the fruit’s original character. Low temperatures are maintained for 7–8 days, allowing indigenous yeasts to develop.
Spontaneous alcoholic fermentation begins at approximately 12°C and rises to a maximum of 27°C. Fermentation and maceration last 25–30 days, with frequent pump-overs; sugar conversion takes place between 20 and 25°C. After draining the wine from the skins, malolactic fermentation is completed in stainless-steel vats.
Ageing
The wine matures for at least 18 months in French oak barriques made from centuries-old trees. The Italian 2019 page specifies more than 30 months of subsequent bottle ageing, while the English printable sheet specifies a minimum of 24 months.
Technical data
For the 2019 vintage: 15% alcohol by volume; total acidity 5.83 g/L; pH 3.39; residual sugar below 1 g/L; dry extract 31.4 g/L. Production comprised 850 numbered magnums of 1.5 L.
Vintage notes
The 2019 winter was slightly warmer than average. Rain from the second half of January into early spring slowed vegetative development. Summer avoided excessive temperature peaks, while accumulated water reserves supported slow, even ripening. Harvest began on 25 September and was carried out manually by trained estate staff, with selection performed during picking.
