About this wine
Vineyard and terroir
The Sangiovese comes from estate vineyards in Radda in Chianti, planted between 1994 and 2004 at 5,000 vines per hectare. The vines are trained using bilateral cordon and Guyot systems. Harvest is manual, running from the last week of September through the first ten days of October, with careful selection carried out in the vineyard.
Grapes
100% Sangiovese.
Vinification
The selected grapes are destemmed and pressed. Alcoholic fermentation starts without inoculated selected yeasts and proceeds at 28–30°C. Fermentation and maceration take place in concrete tanks for about 35 days, supported by manual pump-overs and punch-downs.
Ageing
In December, the new wine is racked into 20–25 hl Slavonian oak casks and 4–5 hl French oak tonneaux, where malolactic fermentation takes place. Following 12 months of maturation, the lots are blended and bottled the next spring. Bottle ageing continues for at least eight months before release.
Tasting profile
Brilliant ruby red. The bouquet combines blackberry, cherry and redcurrant with leather, liquorice and vanilla. The tannins are sweet and persistent.