Location: Hilly areas of the town of Castiglione D’orcia. Grapes:100% Sangiovese. Area: 3.50ha. 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 temperature (28 ° C) for 14 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 ageing is for at least 4 months.
Key figures at bottling:
Alcohol: 13.70% Total Acidity: 5.67 g / l Volatile acidity net: 0.61 g / l total sulfur dioxid: 53 mg /l. net dry extract: 27.60 g / l. Total polyphenols: 3325 sugar: 0.1 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.