Location: Hilly areas around the town of Castiglione d'Orcia
Grapes: 70% sangiovese, 15% cabernet souvignon and 15% merlot
Area: 3.00 ha
Age plants: 12 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 at max temperature (28 °C) for 14 days in stainless steel tanks. After a Malolactic.
Refinement for Sangiovese vine in steel about 1 year, and for grape cabernet sauvignon and merlot in medium-toasted French oak barrels.
Fermentation, the ageing is in stainless steel tanks. Bottling is after a roughing down filtration.
Key figures at bottling:
Total Acidity: 5.20 g / l
Volatile acidity net: 0.80 g / l
Total sulfur dioxide: 55 mg /l
Net dry extract: 27,35 g / l
Sugar: 0,1 gr/l
Tasting notes: Ruby red. Nose very typical expression profile, with hints of cherry, tobacco and tending to a final spicy aroma.
In the mouth it is balanced, elegant, characterized by distinct notes tasty and minerals. Persistent