Cabernet Sauvignon 75%, Sangiovese 20%, Cabernet Franc 5% Yield: 60 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: 89,000 bottles (2009); 74,000 bottles (2010); 75,000 bottles (2011); 87,000 bottles (2012); 88,000 (2014)
Aging: 16 months in barriques, 12 months in bottle
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 French oak fermenters and a portion into stainless steel.
Alcoholic fermentation: The temperature is computer controlled, the must is kept in contact with the skins for about 30 days where manual pigiage and remontage are done frequently, throughout the day every 4-6 hours and one delestage is done per week.
Malolactic fermentation: French oak barriques (70% new and 30% used one year)
Maturation: 16 months in barriques, of which 6 months are spent resting on the lees
Youthful, rich dark fruit, berry and cassis aromas meld with notable French oak spice. On the palate, Valdisanti is full-bodied with deep but reserved fruit flavors framed by rich oak. The excellent balance of fruit intensity with fine tannins indicates a cellar worthy wine. Note: Some sediment may occur in the bottom of the bottle as the wine is not filtered