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 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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Chianti Classico 2009

CHIANTI CLASSICO D.O.C.G.
Sangiovese 95%  -  Merlot 5%
Vintage 2009
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
Terreni: layers of marly chalk and sand with presence of clay
Cultivation:
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.
Vinification:
Skin maceration is carried out for about 20 days in steel vats and cement vats. Alcoholic fermentation is started with selected yeasts. Malolactic fermentation is completed in vats, then 60% of the wine is aged in vats and 40% is aged in American oak tonneau (half of 2nd passage). After 1 year ageing the wine is blended. Bottling at the end of February, released after a few months.
Production: about 11.000 bottles

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Memores 2009

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MEMORES – I.G.T. Toscana
Sangiovese 50%  -  Merlot 50% 
Annata 2009
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 selezionati. La malolattica è completata nelle vasche, in seguito il vino viene affinato per l'80% in tonneaux nuovi di rovere americano e il 20% in barriques usate. Dopo un anno i due diversi affinamenti vengono riuniti in un’unica massa per poi procedere all’imbottigliamento a inizio settembre. Verrà messo in commercio dopo circa 10 mesi di bottiglia.
Produzione: circa 1.600 bottiglie

 

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