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 early harvest ended the 20th of September with the Petit Verdot. Low crops for the severe selection in the field of well mature and healthy grapes. Deep ruby red, with an intense nose of blackcurrant and blackberry, followed by notes of tobacco and the balsamic hints of eucalyptus, bay leaves and lavender. Silky and fresh in the mouth, it slowly widens through its mature and well integrated tannins to an opulent and lingering finish.
CLASSIFICATION: IGT Toscana
VARIETIES: 55% Petit Verdot, 25% Cabernet Franc, 20% 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