About this wine
Vineyard and terroir
The Sangiovese comes from vineyards throughout the Le Cinciole estate, at 430–500 m with a predominantly south-eastern exposure. The organically farmed soils consist of clay-limestone galestro schist over Pietraforte sandstone.
Grapes
100% Sangiovese. Le Cinciole is one of the estate’s two historic wines, produced since the early 1990s.
Vinification
The grapes are harvested by hand and carefully selected, then destemmed and gently crushed. Maceration and spontaneous fermentation with indigenous yeasts take place in cement vats.
Ageing
The wine matures for approximately 12 months in traditional medium-sized French-oak casks of 20 hl, followed by another 12 months in cement tanks before bottling.
Technical data
Average production is 25,000 bottles. Available formats are 750 ml and 1,500 ml.
Tasting profile
The style is intended to preserve Sangiovese’s primary fragrance and the approachable character of a young wine.
