About this wine
Vineyard and terroir
Vigna Bugialla is located in Radda in Chianti. Its Sangiovese vines were planted in 1973 at a density of 3,300 vines per hectare and are trained to bilateral cordon. Harvest begins manually in the last week of September, with careful selection in the vineyard.
Grapes
100% Sangiovese.
Vinification
The selected grapes are destemmed and pressed. Alcoholic fermentation begins without inoculated selected yeasts and proceeds at 28–30°C. Fermentation and maceration take place in concrete tanks for about 55 days, with manual pump-overs and punch-downs.
Ageing
In December, the new wine is racked into 20–25 hl Slavonian oak casks, where malolactic fermentation takes place. Maturation lasts 18 months. The wine then receives at least 12 months of bottle ageing before release.
Tasting profile
Brilliant ruby red. Aromas of blackberry, cherry and redcurrant are joined by leather, liquorice, graphite and tobacco. The tannins are sweet and persistent.