Grape blend: Sangiovese, Canaiolo, Merlot
Aged: 5 months in 10 and 25 hl oak casks
Alcohol content: 14% vol
Acidity: 4.9 g/l
Residual Sugars: 0.32 g/l
The wines made with Sangiovese benefitted from a perfect season for this grape variety: full, very ripe bunches, rich in polyphenols with robust skins. The grape harvest was “dry” and with average temperatures, work in the wine cellar was reduced to minimum, simply controlling fermentation. Maceration was brief as well (12-18 days) at a temperature that was never above 25 °C, and fermentation – alcoholic followed by malolactic – was rapid and uniform. The wines were put into the barrels for the foreseen ageing periods.
Tasting – Colour: intense ruby red, slight garnet highlights when aged. The nose: sweet spices and small red fruits. Just a hint of wood, not expressed as vanilla but as an element that binds the different aromatic categories. In the mouth: rich in body as it is in colour, it doesn’t lose the “Chianti” character but, in this vintage, exalts the Sangiovese’s potential.