A mild winter, followed by a low-rainfall spring. Budding, growth and veraison very linear, with no sanitary problems. From mid-August an intense heat pushed the maturation of all varieties, leading to an anticipated harvest. We started with Alicante-Bouschet on the 26th of August to close the 20th of September with Petit Verdot. Severe selection of well-matured and healthy grapes.
Of a brilliant ruby red, enveloping at the nose, recalling scents of Mediterranean scrub. Sage, rosemary, red berry fruit intertwine with a precise mineral note. A fine tannins pattern sustains the final dominated by balsamic notes.
CLASSIFICATION: IGT Toscana
VARIETIES: 50% Cabernet Sauvignon, 25% Merlot, 15% Alicante-Bouschet, 5% Cabernet Franc, 5% Petit Verdot.
ALC/VOL: 14 %
THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.
HARVESTING TECHNIQUE: manual
YIELD/HA in 2011: 40-43 hl
VINIFICATION: temperature-controlled spontaneous fermentation with indigenous yeasts. The vinification of the grapes from the various plots of our vineyards takes place separately in open tapered steel vats. Each plot is kept classifed separately also along all the wood maturing process, up to the moment of the blend composition.
MACERATION: up to 21 days depending on the variety. Long contact with lees to drastically reduce the use of sulphites.
MATURING: 12 months 50% in steel and the remaining 50% in French oak barriques and tonneaux, 30% of which new and 70% of second or third passage. Further 12 months of bottle ageing. No fining or filtering.
CELLAR LIFE: over 15 years