About this wine
Vineyard and terroir
Percarlo is selected bunch by bunch from the estate's best Sangiovese vineyards, with yields limited to approximately 0.8 kg per vine. Most source vineyards occupy Pliocene-origin soils comprising 2–5 m layers of sand and pebbles, locally described as tufo, above banks of clay. A smaller portion lies on galestro and alberese on the estate's south-western slope. The Corsignano vineyards near Monti in Chianti have distinctly more clay-rich soils. Average altitude is 270 m above sea level.
Grapes
100% Sangiovese.
Vinification
The fruit is often harvested beyond customary ripeness levels. Fermentation and maceration take place in vitrified cement tanks, stainless-steel tanks and oak vats, continuing for as long as 30–35 days.
Ageing
The wine matures for 20–22 months in French-oak casks and tonneaux, followed by 15 months in bottle in the estate cellars.
Tasting profile
Vintage differences remain visible as expressions of terroir, yet Percarlo maintains a consistent set of characteristics and a distinct identity. It is conceived for long ageing and as a strong expression of the soils of San Giusto a Rentennano.
