The growing season began with a slight delay due to the various returns of cold and the spring was characterized by very rainy May and June.
The temperatures in June were very cool and well below the seasonal averages; from the beginning of July temperatures began to rise with a dry heat in the second week of the month; August saw temperatures drop again and the nights were very cool, greatly benefiting the quality of the grapes, both to preserve their aromas and to maintain organic acids.
From mid-August through September and October, rainfall was very scarce, facilitating harvesting operations and rewarding those who had the patience to wait for the right maturity.
Grapes: Sangiovese harvested by hand from our Madre Chiesa vineyard
Soil type: Deep, with coarse sands and deep clays, rich in skeleton, well drained
Training system: Spurred cordon
Plant density: 5,000 vines per hectare
Yield in grapes: 70.00 ql / ha
Harvest: End of September
Pressing: Destemming with partial breaking of the berries
Fermentation: In stainless steel at a controlled temperature
Temperature: 28 ° -30 ° C
Duration: 15 days
Maceration on the skins: During alcoholic fermentation
Malolactic fermentation: Naturally carried out in steel
Aging: 12 months in large barrels
Refinement in the bottle: 6 months
Color: Intense ruby red with garnet reflections
Bouquet: Small red fruits, spices and a light note of tar
Taste: The body is full and balanced, with mature and well-developed tannins
Gastronomy: Particularly suitable for red meat dishes, roasts,
game dishes and medium-aged cheeses.
Initial serving temperature: 16 ° -17 ° C
Fresh and delicate aromas on the nose, where bay leaf and sage are combined with balsamic and fruity hints of strawberry and blueberry. Flexible in the mouth, elegant, subtle, very drinkable, it prolongs the final taste with extreme satisfaction.