Appellation: Toscana Indicazione Geografica Tipica
70% Cabernet and 30% Sangiovese
Soils have different morphological characteristics with a high incidence of
limestone areas rich in clay and stones; they are situated between 100 and 400
meters above the sea level facing South / South-West.
Training method: Cordon spur
Planting density: 5.500 to 6.250 vine stocks per hectare
A very good vintage that influenced in a very positive way the wines of 2015. After
a mild and rainy winter, the vegetative start was in the second week of April with
the arrival of spring and higher temperatures. The spring rains helped a lot the
vegetation and ensured the water supply for the following summer. The excellent
flowering ended in late May, and the perfect setting favored by a good climate. In
June and mid-July temperatures were above the seasonal average, but by the end of
July the temperatures got lowered returning to the average thanks to a long rainy
day, really good for the vines.
Rains helped a lot avoiding any physiological stress for the vines and helping
growing the grapes favoring veraison. The good temperature range between day
and night that occurred from late August helped an optimal phenolic ripeness of the
Grapes were with an excellent quality with a perfect ripeness, pretty cool and crisp.
The great structure combined with elegant and soft tannins is the main element of
The harvest, strictly manual, began in late September with Cabernet Sauvignon and
finished in October with Sangiovese. Healthy and perfectly ripe grapes.
Pressing and soft crushing of grapes. Fermentation in stainless steel tanks at
controlled temperature and without adding external yeasts. Maceration on the skins
for 10-13 days for the Cabernet Sauvignon and for approximately 13-15 days for
Sangiovese, with later phases of pumping and delastage. The malolactic
fermentation is always in stainless steel tanks.
Fermentation takes place in stainless steel vats at controlled temperature and maceration lasts for about 12 days for both the Cabernet Sauvignon to the Sangiovese. It is then aged for 12 months in French and American oak barrels and for a further three months in the bottle.
At the end of the malolactic fermentation, the wine is aged for 12 months in oak
barriques. It then spends 3 months in bottle before the release.