Sangiovese 100%, single vineyard
Area of production
Chianti Classico, Tuscany, Italy
Galestro and limestone, mostly clay with gravel size stones
Vine age: Plantings completed in spring 2000
Plant density: 7,350 plants per hectare
Yield: 60 qt./ha
Production: 13,000 bottles (2011); 13,000 bottles (2013); 14,000 (2014); 12,500 (2015); 8,500 (2016)
Winemaking: Grapes are manually harvested and sorted twice, first when they arrive at the winery as bunches and then again after de-stemming by an optical sorter. The whole berries are immediately put into stainless steel fermentation tanks and a smaller portion into French oak fermenters.
Alcoholic fermentation: The temperature in the tanks is computer controlled; the must is kept in contact with the skins for about 20 days. Remontage occurs every 8 hours and one delestage per week. A long maceration occurs after fermentation.
Malolactic fermentation: In 25 hl large oak fermenting casks .
Maturation: The wine rests for 18 months in 25 hl oak casks of which 6 are on the fine lees, 6 months in stainless and a further 6 months in bottle.
This is a sensual wine with notes of cherry fruit, tobacco, leather and hints of licorice and spice. The elegant tannins balance nicely with the fruit, all underlined by a fabulous stratum of acidity, making this a complex wine with incontestable structure and power. A long and satisfying finish confirms this Sangiovese is true to its terroir.