Vintage Characteristics: Another great vintage marked by ideal climatic conditions for vine growthand grape ripening. The year was not excessively hot, with regular rainfallat the right times.Blend: 100% Sangiovese (grosso) First vintage produced: 1995Bottles produced: 3,900 0.75-liter bottles // 50 1.5-liter bottlesSoil composition: Oceanic in origin, with sandstone, tuff, and clay streaks.Vineyard Information: The grapes come from the oldest, 2-hectare, north-facing vineyard,28 years old. The yield was 30 quintals of grapes per hectare.Harvest: At the beginning of October, the smallest bunches were manually selectedfrom the oldest vineyard and transported to the cellar in 20-kg baskets.Vinification: The destemmed and crushed grapes fall by gravity into steel tanks in theunderground cellar. Fermentation occurs using indigenous yeasts at a controlledtemperature never exceeding 29°C. After 24 days on the skins, the wine was racked and left torest for malolactic fermentation.Aging: After numerous rackings into steel tanks in the spring, it was transferred to30 hl oak barrels where it remained for 4 years, then bottled inMay 2020, after which it was further aged for almost 5 years. The wine isfinally ready ten years after the harvest, hence its name "DIECIANNI".Storage: In a dark, not too dry place, bottles stored horizontally, at a constant temperature between13°C and 16°C. Optimal ageing time: 0-20 yearsServe: 16°-19° C. Open 8 hours before serving.Description: (Kerin O’Keefe 98 points) “Aromas reminiscent of pressed iris, forest floor, wild herbs,and camphor mingle with new leather and pipe tobacco in the exceptional DiecianniRiserva 2016. Made from the smallest clusters from the oldest vineyard, aged for four years inlarge barrels followed by another five years in bottle, and released ten years after harvest,it is firmly structured, full-bodied, and elegant, offering dried cherry, licorice, spicy orangezest, and a hint of flint alongside tight, fine-grained tannins. Fresh acidityprovides balance and vivacity. Lorenzo Magnelli and his family do an exceptional job yearafter year.”Data: Alcohol (ml/100ml) 14.95; Total acidity (g/l) 5.39; pH (PH units) 3.51; Total SO2 (mg/l) 74Dry extract (g/l) 31.10; Reducing sugars (g/l) <0.5; Volatile acidity (g/l) 0.58