About this wine
Vineyard and terroir
The vineyards lie in Castelnuovo Berardenga at 320 m above sea level, facing south and south-east. The soils combine sand, silt and clay with a stony skeleton. Vines average 15 years of age, are Guyot-trained at a density of 5,000 plants per hectare and yield 38.5 hl/ha.
Grapes
100% Sangiovese.
Vinification
The grapes are harvested by hand into racks, destemmed and softly pressed. A cold pre-fermentation maceration takes place at 5°C. Fermentation follows in stainless steel at 28°C and lasts 16 days, with manual pump-overs and “folling.” Natural yeasts are used in the best vintages. Malolactic fermentation is completed after alcoholic fermentation.
Ageing
The wine matures for at least 18 months in 500 L French oak tonneaux, with 10% new oak in each vintage, followed by at least four months in bottle.
Technical data
The 2018 wine has 14.5% alcohol, total acidity of 5.00 g/L, pH 3.28 and residual sugar of 0.40 g/L. Free SO₂ is 14.00 mg/L and total SO₂ is 47.00 mg/L.
