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. Second year in conversion into organic farming.Harvest by hand.
Yield per ha: 45 tons per hectare

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 70% of the wine is aged in steel and cement vats and 30% in American oak barrels (2nd passage). After 18 months ageing the wine is blended. Bottled in April 2016 and March 2017, released after at least 6 months.

Production

about 14.000 bottles

Tasting notes

Color: Bright ruby red.
Nose: Marked by very typical with hints of red berry fruit and a delicate minerality.
Palate: A very well balanced silky palate is well sustained by good acidity and soft tannins. Soft, round and with a long harmonious finish. Great drinkabilty an strong character express in full the territory and its identity.

FEATURES
  • CHIANTI CLASSICO D.O.C.G.
  • Sangiovese 80% – Merlot 20%
  • Alcol: 14 % by vol.
  • Vineyards: 1,5 ha hectares planted in 1999 e 2 ha in 2005. Plants per ha: 3.700 – 5.000
  • Altitude and Soil: 250-350 mt s.l.m. Layers of marly chalk and sand with presence of clay
  • Exposure: south, south-east
  • Date: 2014