Grape blend: Sangiovese Grosso
Aged: 24 months, partly in Tonneaux, partly in oak casks
Alcohol content: 14.5% vol
Acidity: 5.28 g/l
Residual sugars: 0.58 g/l
In the Capannelle vineyard, in the heart of the valley of the ancient Mount Amiata volcano, we grow Sangiovese grosso, a variety used for important red wines to be aged at length (the Brunello hills are not far away). In this mineral-rich area, ideal for Tuscany’s preeminent grape, the 2022 season was scorching hot and dry, but providential rainfall at the end of the ripening period revitalised the vines and plumped up the bunches. To preserve freshness and reduce the extraction of tannins, fermentation was carried out at a lower temperature than usual, with 21 days of maceration and frequent, delicate pumping over. The wine aged for 24 months, partly in Slavonian oak casks and partly in tonneaux previously used once, and the process was completed by a further 12 months in the bottle.
Tasting – Colour: in the glass it has a luminous ruby red hue, with purple tinges at the rim; transparent and vibrant, suggesting a dynamic and intense character. The nose: it opens with the floral grace of violets and rose petals. Then come dark, fleshy fruits, mulberry, blackcurrant and ripe black cherry. And finally a hint of citron adds zest to the aromatic profile, while aromas of tea leaf and leather emerge... the finish leaves a trail of fresh, intense, balsamic notes. In the mouth: the flavour is animated by a constant dialogue between softness and tension. The warmth of the alcohol envelops the palate, immediately backed up by lively freshness that adds rhythm to the progression of flavours. The fine, perfectly integrated tannins create a subtle tension, which lends energy without ever making the wine taste harsh. In the finish it veers back to fruit, clear and persistent, and lets a pleasant mineral aftertaste emerge.
Wine and Food Pairing – It’s ideal with Tuscan recipes and richly flavoured dishes; a “Fiorentina” T-bone steak, sausage risotto, Maremma-style tortelli with wild boar sauce, salt-baked Tropea onions served with mushrooms sautéed with garlic and parsley. It’s also perfect with a Pecorino Gran Riserva cheese.