Vallocaia
Vinification
In steel tanks at a controlled temperature between 25 and 28° C, maceration on the skins for about 20 days

Maturation and refinement
2 years in tonneaux and large barrels, both of French oak, 1 year in bottle

Tasting notes
The nose is deep and complex, with hints of iris, citrus and black fruits, integrated with elegant balsamic notes. On the palate it is progressive, long, with tannins of rare finesse. The maximum expression of Sangiovese di Vallocaia. Red meats and game, truffles and porcini mushrooms, aged cheeses. Appreciable even without accompaniment.
Serve at 20°C

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Vineyards: Vallocaia
Production area: Argiano
Soil type: Clayey Sandy
Altitude: 300 – 320 m a.s.l.
Exposure: South
Planting density: 3330, 5200, 6,940 vines/ha
Year of planting: 1989, 1998, 2005
Training system: Spurred cordon and Guyot
Production per hectare: 40 – 50 q
Annual production: 10,000 bottles (produced only in the best vintages)
First vintage: 2010

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