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Wines

Picconero

Grapes

65% Merlot and 35% Cabernet Franc Yield: 50 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: 7900 bottles (2009); 16,500 bottles (2010); 15,500 bottles (2011)

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Aging: 18 months in barriques, 12 months in bottle

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Winemaking

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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.

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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 30 days; manual pigiage and remontage are done frequently, throughout the day every 4-6 hours and weekly one delestage is done.

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Malolactic fermentation: French oak barriques (100% new)

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Maturation: On fine lees for 6 months in barriques

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Technical data

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Tasting notes

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

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