Classification:
Toscana IGT
Blend:
80% Sangiovese, 15% Cabernet Sauvignon, and 5% Cabernet
Franc
Climate:
The season began with a particularly mild
winter with little rain, which led to a significant advance in
budding and all other vegetative stages.
The first summer months then brought
fairly high temperatures, while in August the climate
cooled, allowing for regular vegetative development
of the plants, although the harvest season arrived
slightly earlier than the average for
previous years. September and October saw
warm, sunny days with cool nights,
creating a temperature range that guaranteed
high grape quality, especially for the
Sangiovese grapes. From the very beginning of the winemaking process, it was clear
that the quality of the grapes, and consequently
that of the must, was of the highest standard. In addition to their intense aromas and
colors, the Sangiovese and Cabernet grape varieties stood out for their strong typicity.
The excellent weather conditions allowed the
harvest, carried out between mid-September and
the first week of October, to be carried out meticulously
with a targeted selection of the bunches.

Winery:
The grapes, especially the Sangiovese variety, benefited from a truly favorable year in
regard to the ripening process. The excellent weather conditions allowed
the harvest of healthy and particularly ripe grapes, allowing the bunches from
the Tignanello vineyard to be separated according to their exposure to the sun and the vigor of the vines. All this allowed
the grapes to be harvested at their maximum potential, arriving at the cellar in
perfect condition. As usual, particular attention was paid to the fermentation and
extraction phases, performing the subsequent delestage and pumping over operations in such a way as to
maintain the varietal aromas and the intensity of the grape color intact. The fermentation of all
varieties was conducted at an average temperature of 27°C, never exceeding 31°C, to
maximum preserve the olfactory sensations and the typicality of the fruit. From the very beginning, the musts
displayed great complexity and, especially in the case of Sangiovese, a markedly typical
varietal aroma, along with an elegance and color that presaged a high-quality vintage. After racking, which took place once alcoholic fermentation was complete, the
wines were placed in oak barriques for malolactic fermentation to take place by the end
of the year. The wines were then blended and aged for approximately 12 months in barriques,
where they were periodically racked and tasted, barrique by barrique, until
the wine was bottled. It was released to the market after a further year of
aging in the bottle. Alcohol: 14% Vol.