DENOMINATION:
IGT Toscana.
GRAPE VARIETIES:
Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Sangiovese.
TERROIR:
Marl, ancient clays, with a high concentration of limestone.
ELEVATION:
280 to 310 metres above sea level.
VINEYARDS:
22 to 15 years old.
TRAINING METHOD:
Spurred cordon, organic agriculture, limited quantity of grapes per vineyard.
VINTAGE DESCRIBED BY FRANCESCO MONARI, TECHNICAL DIRECTOR
AND AGRONOMIST:
Winter was quite mild, but rainier than usual, with precipitations enabling to start with
a good supply of water. March was milder than usual and April was fresher. Conversely,
the month of May aligned with the average temperatures of this time of the year, but the
heavy rain challenged work that is typically carried out during the period. The months of
June and July were characterised by temperatures above the average, with sudden and
fairly frequent storms. The situation improved towards the end of July and in August, when
temperatures were milder, except for the last week of August, when the heat and sirocco
affected our Merlot. September and October were characterised by temperatures above
the average, which, however, enabled maturation to be perfected. Despite the atypical
season, we were able to obtain quality grapes without quantitative losses, with homogeneous and balanced maturations.
GRAPE HARVEST:
We started with Cabernet Sauvignon, followed by Sangiovese, and lastly Petit Verdot at the end
of September.
VINIFICATION:
Separate fermentation of the different varieties, maceration for approximately 15 days. Malolactic fermentation in concrete tanks.
AGING:
Approximately 18 months in French barriques from manufacturers that were accurately selected for this wine. 60% new and 40% second passage.
TASTING NOTES BY BERNARDINO SANI, CEO AND OENOLOGIST:
Complex, fruity nose with hints of pepper and spices, well-integrated wood. Soft to the
palate, fresh, and very versatile, with a flavourful finish.
ALCOHOL CONTENT:
14% vol.