About this wine
Vineyard and terroir
The fruit comes from Il Borro’s highest vineyard, at around 350 m above sea level, on very well-drained soils. The vineyard is farmed entirely organically to preserve the ecological balance of the soil and surrounding environment. At the end of August, the vines are trimmed to leave approximately 1 kg of grapes per vine. The yield is 4.5 tonnes per hectare, producing approximately 30 hectolitres of wine.
Vinification
The grapes are harvested, destemmed and sorted by hand, then pressed and transferred by gravity into stainless-steel tanks. Maceration on the skins lasts 22 days at a controlled temperature of 28 °C, while fermentation takes approximately 10 days.
Ageing
The wine ages in oak barrels for at least 12 months, followed by approximately one month in stainless-steel tanks. It is then gently filtered and bottled, with a further six months of maturation in bottle.
Tasting profile
Ripe fruit is balanced by natural acidity. The wine is clean and balanced, with a firm structure; it is engaging yet understated and never aggressive.
Vintage notes
Most experts considered 2018 an exceptionally good year for Tuscany. Heavy rain and hail damaged some Sangiovese sites, but hot summer days and cooler nights produced a strong, healthy crop. The season’s red wines showed juicy fruit, good acidity and structure.
