|Location: Hilly areas of the town of Castiglione d’Orcia (Siena -Tuscany)
Grapes: 100% Sangiovese
Area: 3.50 ha.
Age plants: 16 years
Soil: clayey tuff rich in skeleton
Training system: spurred cordon
Density of vines per hectare: 4600
Average yield per plant: 1.5 kg/plant
Exposure: south and north
Altitude: 500 meters. a.s.l.
Vinification Process: Hand-picked harvest on the last week of September. Fermentation occurs separately for each grape variety at controlled temperature (28 °C) for 18 days in stainless steel tanks. After a Malolactic Fermentation, the ageing is in French oak barrels for at least 12 months. Final blend occurs in stainless steel tanks. Bottling is after a roughing down filtration and then bottle.
Key figures at bottling:
Total Acidity: 5.59 g / l
Volatile acidity net: 0.51 g / l
Total sulfur dioxid: 49 mg /l.
Net dry extract: 31.10 g / l.
Sugar: 0,2 gr/l
Tasting notes: Ruby red color with light garnet hues. The nose shows a very typical Sangiovese profile, with hints of cherry, undergrowth, tobacco and spice.
Very balanced and elegant, the mouth is highly persistent with a typical mineral finish.