The La Casuccia vineyard covers 12.58 hectares, six planted in 1978 and the rest in 2007. The plot has been terraced to improve exposure and ensure more uniform ripening. La Casuccia is split into nine parcels of land and in the best vintages it is typically parcel numbers 49, 46 and 45 which contribute to producing the limited quantities of this vineyard selection.
Fermentation was started using ambient yeasts, separately for each variety and in steel tanks at a controlled temperature of 30–33 °C, with manual pumpovers and total cuvaison of 27 days for the Sangiovese and 25 days for the Merlot.
After first racking, the wine was transferred to barriques for malolactic fermentation.
The assemblage of the two grape varieties takes place at the end of the malolactic fermentation. Afterwards the wine is transferred into fine grain oak barrique of which 40% are new and the rest one year old, for approximately 14 months.
TECHNICAL DATA OF THE WINE
First release 1985
Grapes: 80% Sangiovese, 20% Merlot
Colour: pure ruby-red with purplish notes.
Nose: closed at this step, tertiary notes of pipe tobacco and leather.
Taste: tannic flavor. Tannins are ripen armonic and delicate.