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Spring 2010 was marked by frequent rainstorms, which made life difficult for the viticulturalists with regard to vineyard operations and anti-fungal efforts, but the rain also had the benefit of building up groundwater reserves. The summer months experienced a rather even alternation of decent rains and sunny days. September brought ideal conditions, with cool nights and warm, sunny days right through to the end of the harvest. The upshot was that the vines performed splendidly, and the fruit arrived in the cellar with optimal ripeness levels.
The color is a very concentrated purple-red. Wild berry fruit, such as blueberry, blackberry and black currant, is prominent on the nose, accompanied by spicy notes of cinnamon and nutmeg as well as traces of mint. Complex nuances of roasted mocha, fresh almonds and vanilla linger in the background. On the palate, the entry is soft and enticing, with an acidity that blends into the wine's great structure and silky tannins. The flavour is persistent, offering a crescendo finish with a hint of minerals.
GRAPE VARIETIES: Sangiovese 45%, IV erlot 55%
AVERAGE YIELD PER HECTARE: 34 hl /ha
TOTAL BOTTLES PRODUCED: 67,000
HARVEST PERIOD: Sangiovese: The first week of September; Merlot: The first week of September
SUGAR AT HARVEST: Sangiovese: 248 g/L, Merlot: 260 g/L
TOTAL ACIDITY AT HARVEST: Sangiovese: 7.20 g/L, Merlot: 6.45 g/L
PH AT HARVEST: Sangiovese: 3.21, Merlot: 3.38
FERMENTATION VESSEL: Temperature-controlled stainless steel
FERMENTATION TEMPERATURE: < 30°C
FERMENTATION PERIOD: 12 days
MACERATION ON THE SKINS: 4 weeks
MALOLACTIC FERMENTATION: Carried out in barriques
TYPE OF CONTAINER USED FOR AGING: Hand-split oak barriques: 100% new
AGING: 24 months
TOTAL ACIDITY: 6.35 g/L