After a mild winter the vines budded regularly at the end of March. Spring brought some rain which slightly slowed vegetation. A hot and dry summer pushed the harvest to the beginning of September. The result of this season was a smaller yield of high quality grapes with an excellent balance of sugars, acidity and polyphenols.
Deep ruby red. Wide range of aromas. In the mouth a fine and silky entry. Intense, with a good balance between alcohol and acidity. Elegant tannins lead to a long-lasting finish.
CLASSIFICATION: IGT Toscana
VARIETIES: 45% Petit Verdot, 30% Cabernet Franc, 25% Cabernet Sauvignon.
ALC/VOL: 14,5 %
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: 35 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 classified separately also along all the wood ageing 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: 18 months in medium-toasted French oak barriques (70% new and 30% of second passage). This is followed by further 24 months of bottle ageing. No fining or filtering.
CELLAR LIFE: over 20 years