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 2012

CHIANTI CLASSICO D.O.C.G.
Sangiovese 95%  -  Merlot 5%
Vintage 2012
Vineyards: 1,5 ha planted in 1999 and 2 ha in 2005
Plants 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
Cultivation:
Cordone speronato (spurred cordon) – 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: 58 tons./ ha.
Vinification:
Skin maceration is carried out for about 15 days in steel vats and cement vats. Alcoholic fermentation is started with selected yeasts. Malolactic fermentation is completed in vats. 70% of the wine is aged in concrete and steel vats, and 30% is aged in new and used American oak tonneau.  After one year the wine is blended and then bottled between January and July 2014. Released after 6 months.
Production: about 14.000 bottles

Tasting Notes
Color: Bright ruby red.
Naso: Marked with great typicity with scents of red fruits and a delicate minerality.
Palate: A round and silky palate confirm the complexity of the nose. Good and well balanced acidity, soft tannins and well integrated alcohol, refined and balanced wine. Elegant and structured, a good compromise between tradition and modernity taht are expressed in harmony and typicity.

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Chianti Classico Riserva 2010

 

CHIANTI CLASSICO RISERVA D.O.C.G.
Sangiovese 100%
Vintage 2010
Wineyards:
1,5 ha plantedl 1999 e 2 ha nel 2005 
Plants 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
Cultivation:
Cordone speronato (spurred cordon) – 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./ 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. The wine is aged in used American oak tonneau.  After one year the wine is blended and then continue the ageing in oak for another two years. Bottled at the end of August 2013. Released after 18 months.
Production: about 1.300 bottles

Tasting Notes:
Color: Intense and deep ruby red.
Nose: It opens with an aromatic complexity,where fruit and spices are harmoniously integrated. Scents of ripe red berry fruit emerge, with notes of blackberry and violet. Ample spicy and balsamic notes. Palate: Great balance and elegance mixed with a powerful and variegated taste, which confirms the nose. Red berry fruit, particularly soft fruit, blackberry and balsamic notes with a touch of bitter chocolate. Great impact and persistence show good acidity, well integrated with substantial sweet tannins, which reveal structure and body. Wine of great character and marked personality, young but ready, and with greatpotential for the future.

 

 

vino chianti, vino siena, vino toscano

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Memores 2010

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MEMORES – I.G.T. Toscana
Merlot 65%  -  Sangiovese 35% 
Annata 2010
Vigneti: 1,5 ha piantati nel 1999 e 2 ha nel 2005
Piante per ettaro: 3700-5000
Altitudine: 250-350 mt s.l.m.
Esposizione: sud, sud-est
Terreni: ricchi di calcari marnosi ed arenarie
Coltivazione:
Controllo e mantenimento del cordone speronato con potature corte a fine inverno. Apporti nutritivi con fertilizzanti organici a base di stallatico a inizio inverno e prima del germogliamento. Cimature periodiche per il controllo della vegetazione e controllo della produzione con selezione manuale dei grappoli prima dell’invaiatura. Leggeri e periodici defogliamenti da dopo l’allegagione. Difesa con lotta integrata. Raccolta manuale in piccole cassette. Resa: 50 q./ ha.
Vinificazione:
La macerazione sulle bucce procede per circa 20 giorni in vasche di cemento e acciaio. La fermentazione alcolica viene iniziata con lieviti autoctoni. La malolattica è completata nelle vasche, in seguito il vino viene affinato in tonneaux usati di rovere americano per circa 4 anni. Imbottigliato a gennaio 2014. Verrà messo in commercio dopo 12 mesi di bottiglia.
Produzione: circa 1.400 bottiglie

 

 

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