Harvest date
Start of harvest 11 September, end
collected on 12 October. Collection
carried out manually on all the grapes.
Vineyard
22 hectares in organic management
certified by ICEA. All vineyards
they are bred with the criterion of the tall ones
planting density (from 5700 to 6500
stumps/ha), the training system
the double Guyot is prevalent.
Grapes
85% Sangiovese, 15% other vines
with red grapes (Ciliegiolo, Colorino,
Alicante, Syrah).
Vinification
Traditional methodology, in tanks
of thermo-conditioned cement e
small truncated conical wooden dining rooms
size, for fermentation
only native yeasts are used
(pied de cuve), prolonged times of
maceration on the skins (15-20 days)
at controlled temperatures of 27-29°C.
The extraction of polyphenols is obtained
by frequent alternating pumping
to délestages.
Maturation and refinement
All the wine is passed in wood for
12 months in small barrels
(25 hl) and 500 l tonneaux.
Bottling
April 2022, 95,000 bottles
Longevity
Above 10 years.
Analytical data
alcohol 14.5
total acidity 5.45 g/l
net extract 30 g/l
sugars 0.5 g/l
Organoleptic analysis
Intense and deep ruby ??red,
perfume characterized by aromas
primaries of red fruit that yes
integrate with perceptions of spice,
the complement of the note is discreet
woody. On the palate it is clean, broad and
round however lively thanks to
a balanced acidity. It's about
a “gastronomic” wine suitable for
accompany in the best way
the cuisine of the Tuscan tradition and in
detail of the Maremma.
m