About this wine
Vineyard and terroir
Vignavecchia is a 2 ha, west-facing cru on a steep hillside in Montalcino, Siena. The vineyard lies at 420 m above sea level and was planted between 1988 and 1990 on poor, stony soil rich in galestro. It is trained to spur-pruned cordon at 4,000 vines per hectare and yields 34 hl/ha. The wine is made only in selected vintages and in extremely limited quantities.
Grapes
100% Sangiovese from the Vignavecchia vineyard, harvested by hand into small 17 kg crates.
Vinification
Carefully selected berries are gently crushed before fermentation in 600 l tonneaux. Fermentation runs for 28–30 days at 28–30°C; the 2020 maceration lasted more than one month. Malolactic fermentation also takes place in 600 l tonneaux.
Ageing
The wine matures for 30 months in lightly toasted, thick-staved 600 l French oak tonneaux, followed by at least six months in bottle before release.
Technical data
2020: 14% alcohol; total acidity 6.5 g/l; pH 3.47; residual sugar 1.7 g/l; net dry extract 36.9 g/l. Available in 750 ml, 1.5 l and 3 l formats.
Tasting profile
The 2020 has an intense ruby-red colour. Ripe red fruit, violet, undergrowth and aromatic wood shape the bouquet. The palate is warm, dense and persistent, with pronounced vertical drive. Its vineyard soils give it the capacity for long ageing, and it continues to improve with bottle maturation.
Serving and pairing
Serve at 16–18°C in large balloon glasses and open the bottle one hour before serving.
Vintage notes
A mild, dry winter encouraged early budbreak in 2020. A return of cold weather in spring, with some April snow, temporarily slowed vine growth before vigorous flowering. Warm, relatively dry summer conditions restricted vegetative development without visible stress. Temperature variations in late August supported a favourable balance between sugar and acidity. The fruit harvested on 24–25 September combined concentration with finesse. Stable warmth enabled Sangiovese to mature without excessive concentration, bringing early drinkability as well as substantial evolutionary potential.
