Initiation into the art of good drinking of Podere Forte wines.
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GRAPE VARIETY: Merlot, Cabernet Franc, Petit Verdot (until the harvest
2020), Sangiovese.
SURFACE: 2.0 ha
SOILS: Crackable calcareous shale, with presence of clay in the first 60 cm
ALTITUDE: 420 - 480 m. above sea level EXPOSURE: south - west
VITICULTURE: 6,250 - 7,800 vines per hectare are trained as saplings,
following the principles of organic and biodynamic agriculture.
HARVEST: the fruits are collected in small 15 kg boxes. Followed by one
rigorous manual selection of the bunch and an optical selection of the berries.
VINIFICATION AND AGING: spontaneous fermentation in barrels
of French oak between 26 - 28° C. Maceration takes place between 12 and 20 days.
Malolactic fermentation takes place in French oak barriques and tonneaus, where the wine ages for 16 - 18 months before blending. 6-8 follow
months of bottle aging.
SERVING TEMPERATURE: 16°/18°C