Vineyards and wine

The vineyards grow in land-type franc-argillaceous declivities and are followed in such way to allow every plant an optimal development to enhance the quality of the grapes. The grape variety is Sangiovese, with one small presence of Merlot. The management in field, with particular respect of the plants and the nature, allows us to obtain high quality ripe grapes. Cellar work is done by the owners with help of a wine master.

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Chianti Classico 2011

CHIANTI CLASSICO D.O.C.G.
Sangiovese 95%  -  Merlot 5%
Vintage 2011
Vineyards: 1,5 ha planted in 1999 and 2 ha in 2005
Plant per ha: 3700-5000
Altitude: 250-350 mt a.s.l.
Exposure: south, south-east
Soil: layers of marly chalk and sand with presence of clay
Cultvation:
Cordone speronato (spurred cordon) and "alberello a parete"– winter pruning, organic manuring before bud burst, topping to control vegetation and green harvest before veraison, light defoliation after fruit setting. Harvest by hand. Yield per ha.: 67 tons. per ha.
Vinification:
Skin maceration is carried out for about 20 days in steel vats and cement vats.Alcoholic fermentation is started with natural yeasts. Malolactic fermentation is completed in vats, then 50% of the wine is aged in vats and 50% is aged in American oak tonneau (new and 2nd passage). After 1 year the wine is blended. Bottling between March and August 2013, released after a few months.
Production: about 15.000 bottles

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Chianti Classico 2010

CHIANTI CLASSICO D.O.C.G.
Sangiovese 95%  -  Merlot 5%
Vintage 2010
Vineyards: 1,5 ha planted in 1999 and 2 ha in 2005
Plant per ha: 3700-5000
Altitude: 250-350 mt a.s.l.
Exposure: south, south-east
Soil: layers of marly chalk and sand with presence of clay
Cultvation:
Cordone speronato (spurred cordon) and "alberello a parete"– winter pruning, organic manuring before bud burst, topping to control vegetation and green harvest before veraison, light defoliation after fruit setting. Harvest by hand. Yield per ha.: 50 tons. per ha.
Vinification:
Skin maceration is carried out for about 20 days in steel vats and cement vats.Alcoholic fermentation is started with natural yeasts. Malolactic fermentation is completed in vats, then 60% of the wine is aged in vats and 40% is aged in American oak tonneau (2nd passage). After 1 year the wine is blended. Bottling at the end of February, released after a few months.
Production: about 13.000 bottles

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Setriolo

Setriolo is an estate in Castellina in Chianti that belongs to the Soderi family, who already grew grapes at the beginning of the 19th century.
The vineyards cover an area of 3,5 hectares, prevalently planted with Sangiovese. The olive grove consist in 880 trees of typical Tuscan varieties.
Initially the winery just sold the grapes, but in the light of the quality of the fruit, a project was started which culminated in 2005 with the first estate produced and bottled harvest.
Setriolo is a small family-run farm, and its philosophy is expressed by its logo: it represents an old olive tree that survived the 1985 frost, which was left standing where it was, even though the field was replanted with new vines....it represents the strength and faith of nature which sustains our ideals.