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Wines

Al Passo

Grapes

Sangiovese 85%, Merlot 15% Yield: 60 qt./ha

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Area of production

Chianti Classico, Tuscany, Italy

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Soil

Lime and clay with a considerable presence of gravel size stones

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Vineyard technique

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Vine age: Plantings completed in spring 2000

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Plant density: 6,900-11,000 plants per hectare

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Production: 100,000 bottles (2008); 117,000 bottles (2009); 83,000 bottles (2010); 93,000 bottles (2011); 165,000 bottles (2012); 112,000 bottles (2014)

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Aging: 12 months in bottle

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Winemaking

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Winemaking: Grapes are firstly selected during harvest in the vineyard and then on the sorting table when they arrive to the winery; they are destemmed and the whole berries are immediately put into stainless steel fermentation tanks and a portion into French oak fermenters.

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Alcoholic fermentation: The temperature is computer controlled in the tanks where the must is kept in contact with the skins for about 20-25 days where remontage occurs every 6-8 hours and one delestage is done per week.

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Malolactic fermentation: French oak fermenting tanks and in French oak barriques (20% new and 80% used one year)

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Maturation: On fine lees for 6 months in barriques and oak fermenters, 8 months in barriques (20% new)

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Technical data

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Tasting notes

Spicy notes of French oak rise above distinct aromas of cherry and berry. The palate has a backbone of Sangiovese, a roundness of Merlot and enhanced body from the oak. The fruit purity and varietal signatures are testament to the meticulous care given to the young vines. Note: Some sediment may occur in the bottom of the bottle as the wine is not filtered

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