About this wine
Vineyard and terroir
The fruit is grown in Gaiole in Chianti at 260–370 m, on south- and southwest-facing slopes.
Vinification
This organic wine is produced only in the best vintages. The grapes are harvested by hand at phenolic ripeness. Maceration and spontaneous fermentation with native yeasts last 4–5 weeks, with regular punch-downs.
Ageing
The wine matures for 12–16 months in French oak barriques, 10% of them new, followed by at least six months in the winery’s cellars after bottling.
Vintage notes
In 2015, a wet, cold Tuscan winter was followed by heavy spring rain, building soil moisture reserves that sustained the vines through a hot summer. Daytime temperatures were often very high, while cool nights protected the grapes from heat stress. Rain returned in August, followed by hail that caused significant damage. The surviving crop, particularly Sangiovese, performed well. Harvest ran from 9 September to 7 October, with yields below normal because of the heat and hail. The resulting wines combined great power with elegance.
Label / history
The wine pays tribute to a cultural tradition dating to the Middle Ages, when San-Zoveto was a common name for the Sangiovese vine.
