About this wine
Vineyard and terroir
A single, precisely defined micro-zone in the upper part of Pian Bassolino gives this Brunello its distinctive identity. The vineyard lies at 370–390 m, and the vines averaged 22 years of age at the 2019 harvest. The site is dominated by the Miocene Santa Fiora formation, with sedimentary soils of strongly calcareous clay, limestone and marl. The wine is described as less powerful and impetuous than Vigneti del Versante, with a finer, more precise and recognizably elegant expression.
Grapes
100% Sangiovese, trained to spur-pruned cordon.
Vinification
Before harvest, every bunch was inspected in the vineyard and questionable fruit was removed. The grapes were picked on 17 September 2019 into 15 kg crates and transported immediately to the cellar. Destemming incorporated an initial mechanical selection by berry size, followed by the removal of insects and dried, undersized or green berries. Four people then performed a manual inspection on a sorting table, after which an optical sorter selected by colour intensity and ripeness.
Only healthy, intact and ripe berries entered the oak fermentation vat. The fruit was initially held under CO₂. Spontaneous fermentation began after more than two days, reached approximately 30°C after 16 days and lasted 26 days. The young wine remained on the skins for another 20 days and was racked after slightly more than six weeks. Malolactic fermentation followed alcoholic fermentation immediately. No cultured yeasts, bacteria, enzymes or other processing additives were used during transformation.
Ageing
The wine matured for 46 months in a 20 hl oak cask. It was bottled on 11 October 2023.
Technical data
The 2019 vintage yielded 30 q/ha, equivalent to 22.8 hl/ha. ISVEA measured 14.59% alcohol, total acidity of 5.45 g/L, residual sugar below 1.0 g/L and pH 3.77. Free and total SO₂ were 16 and 37 mg/L respectively; volatile acidity was 0.78 g/L and malic acid was below 0.1 g/L. A separate Chamber of Commerce analysis recorded 14.64% alcohol, residual sugar below 0.5 g/L, total acidity of 5.65 and dry extract of 26.1 g/L.
Production comprised 1,930 bottles of 750 ml, 360 magnums and four 3 L double magnums. Release was scheduled for March 2026. The wine carries ICEA organic and AGRIBIO biodynamic certification.
Tasting profile
The vineyard expression is characterized by aromatic precision, finesse and elegance rather than the greater power and impetus associated with Vigneti del Versante.
Vintage notes
Spring 2019 alternated mild spells with recurring cold fronts, producing early budding followed by abrupt slowdowns. Heavy April and May rainfall increased fungal pressure and required early leaf removal around the future bunch zone. Dry, sunny weather in June and high temperatures through July encouraged thick skins and greater skin phenolics. A substantial late-July rainfall replenished water reserves. Fine, stable weather during the second half of September completed a healthy, late ripening period, and the unusually thick skins were particularly suited to prolonged maceration.