Production: 18,049 bottles (0.75 liters) – 1,522 magnums (1.5 liters). All bottles are numbered.
The history of wine through the studies conducted by Foodicroeam, pin- of the University of Florence.
The 2019 vintage was cool and rich in rainfall, characterized by a spring with abundant rainfall and lower temperatures than the data in the historical series of the last 17 years, followed by a summer without thermal anomalies with substantially average rainfall.
The careful agronomic management of the vineyards, accompanied by a rigorous selection of the grapes, has allowed us to obtain a Sangiovese with high-quality characteristics and a perfect degree of ripeness.
The graph below shows the daily details of maximum and minimum temperatures and precipitation in the period between October 1, 2018 and
October 1, 2019. Below is a brief account of the 2019 vintage contextualized according to the different phenological phases of the vine.
From vegetative rest to budding
The period considered was distinguished by generally average thermal values
and an accumulation of rainfall that mainly affected the final months of
2018. The first months of 2019 were in fact lacking in precipitation.
From bud to flowering
The above-average temperatures recorded between February and March
conditioned the budding period, bringing it forward to around March 26.
April and May were extraordinarily rich in precipitation: over
190 mm, approximately 65% ??more than the historical record. The average
temperatures were also exceptional, with values ??recorded in May over
3°C lower than in previous years. This caused a delay of about
10 days in flowering, which occurred around June 6th.
From flowering to veraison
This period, which lasted about 54 days, saw a hot and dry June
followed by an average July, with precipitation concentrated in
just 2 rainy events. Full veraison occurred around August 3rd,
slightly later than historically.
From veraison to harvest
Both August and September were average in terms of temperature and
accumulated rainfall. Harvesting operations began on September 13th and continued
with intervals until the 29th of the same month, in order to allow the
grapes from all our vineyards to reach optimal ripening conditions.
At Case Basse, the vineyards, about 10 hectares of only Sangiovese, are planted in a complex ecosystem, made up of a great variety of other plants, animals and insects.
Agronomic management has become the foundation for maintaining maximum biodiversity, through a wise and balanced use of science, technology,
culture and tradition.
Manual management of the foliage
As usual, green pruning began early, around the first days of May. During
the subsequent phases, the long shoots were never
cut (topped) but placed over the plants, on special
frames so as not to alter the natural vigor of the
vine. Furthermore, considering the weather pattern of the season, particularly rainy in
spring, the utmost care was taken with regard to
the inflorescences first and then the bunches, trying
to reduce humidity stagnation and promoting air circulation through several calibrated
passes of removal of the female shoots and basal leaves.
Phytosanitary management of the vineyard
Since the appearance of the first shoots, we have
constantly monitored each vine to
best calibrate the defense strategies, also
thanks to the support of experts in the field.
The use of only copper and sulfur, exclusively in
the necessary quantities and in respect of the
vine ecosystem, cooperation with natural antagonists
and extremely selective methods of control for the
different adversities of the vine, are the only tools
we have chosen to employ.
Care, measure, attention, consistency.
The selection of the bunches
The care of the perfect health of the precious bunches is
of primary importance from the early stages of development
to the last stages of ripening through a
constant and reasoned selection.
The manual removal of excess bunches, which
takes place between the end of May and mid-June, and
of those not in perfect condition, which continues
until the sale, represent the fundamental operations
for obtaining a production of the highest quality.
VINEYARD MANAGEMENT
Thanks to frequent sampling, more than one per week, the maturation progress of our 2019 Sangiovese was verified by carrying out
organoleptic evaluations, microbiological and chemical-physical analyses of the grapes starting from the second ten days of August.
The parameters monitored
From a microbiological point of view: evaluation of the populations of microorganisms present on the bunches.