Percarlo is made from 100% estate grown Sangiovese grapes, especially selected bunch per bunch, from the best zones of our vineyards, which have a low yield of 1 Kg grapes per vine. The grapes are usually matured to an extra degree of ripeness. Fermentation and maceration take place using natural yeasts in enameled concrete vats for as long as 35 days. Percarlo is aged in French oak barrels for 20-22 months and kept in bottled for another 18 months before being released. The grapes which go into the making of Percarlo are selected, bunch per bunch, from vineyards whose soil dates predominately to the Pliocene epoch. It is composed of layers of sand and stones which lie 2 to 5 meters deep and rest on beds of clay. The vineyards are situated at an average altitude of 270 meters above sea level. Notwithstanding the variations from year to year which occur in every wine faithful to its terroir, each vintage of Percarlo possesses constant characteristics which give it a precise, recognizeable identity. It is a wine with long ageing potential, a robust expression of the San Giusto a Rentennano terroir.

2015
This, climatically, was an extraordinary year. Spring and early summer temperatures and rainfall were within the standard values; as from the beginning of July
temperatures rose sharply, the weather remaining warm and sunny up to the 9th of August, when a heavy thunderstorm caused a sharp temperature drop. It then rained
again twice during that month, the total amount received summing up to 100 mm of rain. During September and throughout harvest time the weather was fine; air and
soil moisture was available in quantities sufficient to prevent any dehydration of the fruit.
The outcome is a grandly structured Percarlo, highly suited for prolonged ageing.

TECHNICAL DETAILS:
- Red wine I.G.T. Toscana
- Grapes: Sangiovese 100% selected, bunch per bunch, from the best 8 hectares of our vineyards
- Harvest: from 28th September to 6th October 2015
- Yield per plant: 1 Kg
- Length of fermentation and maceration on the skins : 38 days
Wood-ageing: 22 months in French barriques (Allier, Nevers) of 225 and 500 liters and barrel of 3000 litres - new oak = 25%
- Bottle ageing: 15 months
- Bottled: from 10th of April to 13th of April 2018

First produced in 1983
Suitable for drinking: 2019/2029 and beyond
As this wine has been only lightly filtered. Some sediments may appear in the bottle