Pugnitello is an ancient Tuscan vine, (so called
for the shape of its bunch that recalls
a small fist), rediscovered and studied
in collaboration with the Universities of Florence
and Pisa in the experimental vineyards of San Felice
(Vitiarium). The concrete fruit of 20 years of research
and experimentation aimed at saving and enhancing
native Tuscan vines destined for extinction.
This pure version stands out for
its originality and marked characteristics of
softness and fleshiness.
Characteristics Vintage
The 2021 vintage was characterized by a
regular seasonal trend. The spring rains favored the
vegetative development and guaranteed crucial water reserves for
the summer. Only a brief suspension of the growth of the
shoots was caused by below-average temperatures after
Easter. From a health point of view, there was no
pressure from fungal diseases. The summer was
mainly dry with regular summer temperatures and
a significant night-time temperature range that favored
the ripening of the grapes. The harvest was in line with
previous years, with high-quality and healthy grapes
Tasting Notes and Pairings
Intense ruby ??red color with purple hues, aroma of
remarkable complexity with notes of cinnamon, cloves,
wild berry jam and hints of tobacco. Velvety
with powerful returns of fruit and flavor. First courses with meat
ragù, roast guinea fowl, turkey and white meats in general.
Vineyard Location
San Felice (Castelnuovo
Berardenga, Siena
Soil
Characteristics
Medium texture and rich
in skeleton. Prevalence of
clays of calcareous marl origin, coming from
the disintegration of Alberese
and Galestro and resting
on rocks.
Growing System
Guyot
Grape Variety
Pugnitello 100%
Harvest
1st week of October
Vinification
and Aging
Fermentation in contact
with the skins for 20–25
days in steel at a
temperature of 30° C.
Malolactic fermentation
and maturation in 225-liter
French oak barrels
for 18/20 months. Aging
in the bottle for 8 months.
Bottles Produced
8,000
Serving Temperature
18 °C
Alcohol
13.5% Vol
Aging
15–20 years
Total Acidity
5.6 g/l
Sugar Residual
inf 0.5 g/l