About this wine
Vineyard and terroir
The vineyards are located in Castelnuovo Berardenga at 320 m above sea level and face south and south-east. The soils comprise sand, silt and clay with a stony skeleton. The vines average 15 years old, are Guyot-trained at 5,000 plants per hectare and yield 30 hl/ha.
Grapes
97% Sangiovese and 3% Cabernet Sauvignon.
Vinification
The grapes are harvested by hand into racks, destemmed and softly pressed. Cold pre-fermentation maceration takes place at 5°C. Fermentation proceeds in stainless steel at 28°C for 16 days, with manual pump-overs and “folling.” Natural yeasts are used in the best vintages. Malolactic fermentation follows alcoholic fermentation.
Ageing
The wine spends at least 18 months in 500 L French oak tonneaux and then a further 12 months in 2,000 L French oak casks.
Technical data
The 2016 wine has 14.5% alcohol, total acidity of 5.20 g/L, pH 3.52 and residual sugar of 0.40 g/L. Free SO₂ is 12.00 mg/L and total SO₂ is 61.00 mg/L.
