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CLIMATE AND VINTAGE
In Maremma 2018 was a year full of contrasts characterized by a spring with above-normal rainfall and decidedly anomalous temperatures also for the Maremma. The repeated storms on the one hand mitigated the effects of the 2017 drought (replenishing the water reserves of the soil) on the other hand this condition of high water availability involved us considerably both in the containment of weeds, and in the management of vegetation and phytosanitary treatments. A year that certainly put the winery and countryside organization to the test.
If in the 2017 vintage the mission was to keep the largest number of leaves on the plant in 2018, the green interventions were aimed at obtaining a microclimate of the ideal bunch that was ventilated but not directly exposed to the sun's rays. The phenological phases (budding, flowering and fruit set) had an overall regular course and the good water reserves gave rise to a satisfactory production with a decidedly higher weight of the bunches than in previous years. The vineyards thus gave us perhaps less concentrated but very balanced and expressive grapes.
VINIFICATION AND AGING
Grape variety: 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 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
The aromas are complex and multifaceted, flowers, spices, balsamic and mentholated hints. In the mouth it has grit, elegance and a decidedly juicy and deep sip.
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