65% Merlot and 35% Cabernet Franc Yield: 50 qt./ha
Area of production
Chianti Classico, Tuscany, Italy
Lime and clay with a considerable presence of gravel size stones
Vine age: Plantings completed in spring 2000
Plant density: 6,900-11,000 plants per hectare
Production: 7900 bottles (2009); 16,500 bottles (2010); 15,500 bottles (2011); 4000 bottles (2014)
Aging: 18 months in barriques, 12 months in bottle
Winemaking: Grapes are first selected during harvest in the vineyard and then with the optical sorter when they arrive at the winery; they are destemmed and the whole berries are immediately put into French oak fermenters.
Alcoholic fermentation: The temperature is computer controlled in the tanks where the must is kept in contact with the skins for about 30 days; manual pigiage and remontage are done frequently, throughout the day every 4-6 hours and weekly one delestage is done.
Malolactic fermentation: French oak barriques (100% new)
Maturation: On fine lees for 6 months in barriques
Total acidity: 5,71
Rich, concentrated and muscular, yet wonderfully balanced with big tannins and deep tiers of cherry, plums and wild berries, and nuances of spice, vanilla and licorice. A long flavorful aftertaste echoes with juicy fruit and mouthwatering tannins for minutes afterwards. Sensual and young, this wine promises a long life in the bottle. Note: Some sediment may occur in the bottom of the bottle as the wine is not filtered