Climate The winter began with a mild climate, characterized by temperatures above average and abundant rainfall that allowed the accumulation of excellent water reserves in the soil. The spring, and in particular the month of March, which was generally dry, allowed for optimal soil processing and favored early budding of about 10 days compared to the historical average. The thermal heat recorded at the beginning of April caused a reduction in production from a quantitative point of view without compromising in any way the future quality of the grapes. Flowering occurred late, during the last days of June, in conjunction with hot and sunny days. The summer, dry and with temperatures generally above average, favored the complete and balanced ripening of the grapes, thanks also to careful management of the soil capable of maintaining the important water reserves accumulated in the late winter. The Sangiovese harvest for Vigneto Santa Pia took place on September 24.
Vinification Upon arrival at the cellar, the grapes were destemmed and softly pressed. The resulting must was transferred to stainless steel tanks where alcoholic fermentation took place at a controlled temperature of 26 - 28 °C in order to preserve the typical aromas of Sangiovese. Maceration continued for a few days after alcoholic fermentation and was managed with delicate mechanical interventions aimed at extracting the sweetest tannins.
At the end of malolactic fermentation, the wine was transferred to 500-liter tonneaux for maturation in wood, which lasted approximately 12 months. Vigneto Santa Pia then rested at least a year in the bottle before being released onto the market.
Historical Data La Braccesca extends over 508 hectares where the ancient farm of the Bracci counts once stood, from which the name of the estate and its coat of arms derive: an arm covered in armor holding a sword. The total surface area of ??the vineyards is 340 hectares divided into two bodies: the first, of 366 hectares of which 237 are planted with vineyards, is located on the border of the common path of Montepulciano and that of Cortona. The other plot, 142 hectares of which 103 are vineyards, extends up to Montepulciano between three of the most renowned sub-areas for the production of great red wines: Cervognano, Santa Pia and Gracciano. Santa Pia comes from the 15-hectare vineyard located in the homonymous locality on the cliffs below Montepulciano. The particular soil, rich in skeleton, sandy loam, supports the desire to create an elegant but at the same time classic expression of Sangiovese, capable of transmitting the great recognizability of the historic production area. The first vintage produced of Santa Pia was 2001. Tasting Notes Vigneto Santa Pia 2021 presents an intense ruby ??red color. On the nose, intense notes of fresh red fruit, such as strawberry and cherry, alternate with pleasant hints of blood orange, combined with sweet sensations of vanilla and fresh and spicy aromas of spices. On the palate, the enveloping entry unfolds into an intense sip, characterized by intense and refined tannins supported by excellent freshness, to conclude with a long, persistent and savory finish, characterized in the aftertaste by pleasant notes of blood orange, raspberry and vanilla.