About this wine
Vineyard and terroir
The fruit comes from the south-facing Vigna 1 and Vigna 3. Vigna 1 was planted in 1994 at a density of 3,333 vines per hectare, while Vigna 3 was planted in 2001 at 4,200 vines per hectare. Both vineyards are trained to spur-pruned cordon.
Grapes
100% Sangiovese.
Vinification
Harvest generally falls between 22 September and 5 October, with timing determined by grape maturity. The 2020 fruit was picked from 20 to 25 September. An initial manual selection of bunches in the vineyard was followed by a second, bunch-by-bunch selection on sorting tables in the cellar.
Fermentation took place in stainless-steel vats under temperature control. For the 2020 vintage, fermentation proceeded at 22–24 °C. Maceration varies from 12 to 18 days according to the vintage; in 2020 it lasted approximately 18 days and was followed by pressing of the skins.
Ageing
After racking, the wine passes directly into French oak for at least 12 months. The 2020 vintage spent approximately 12 months in French oak tonneaux, then settled for around 3 months in stainless-steel vats. It was bottled in March 2022 and released after a short period in bottle.
Technical data
For the 2020 vintage: alcohol 14.76%; dry extract 35.8 g/L; total acidity 5.6 mg/L; volatile acidity 0.36 g/L. The acidity units are retained exactly as published.
Vintage notes
A warm spring in 2020 promoted healthy vineyards and excellent sanitary conditions. The hot, dry summer did not disrupt the vines’ physiological development, and they remained balanced through the harvest period of 20–25 September.