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During the month of August two verifi ed climatic events of extraordinary importance took place which shaped the characteristics of the grapes by force of the natural elements. The fi rst half of August was characterized by sunny days, with daytime temperatures never above 30°C, and very cold nights. In the second part of August the strength of the sun gave power and concentration to the red grapes. The fi nal result is that we have obtained red grapes of extraordinary health, mature, concentrated and rich in polyphenols.
A deep, concentrated ruby red. The nose boasts an impressive complex of aromas, opening immediately with intense notes of fresh berryfruit, particularly blackcurrant and raspberry, followed by a hint of smooth vanilla hovering in the background. The palate offers an ultra-appealing crispness complementing its fl avours of ripe fruit, dried fl owers, and spices edged in smoke. Dense-packed, velvet-textured tannins contribute to an impressive structure that gives the wine its solid backbone. A near-endless fi nish provides a seductive vein of tangy mineral and spice, completing a wine that showcases a marriage of crispness and power.
GRAPE VARIETIES: Sangiovese, Merlot
AVERAGE YIELD PER HECTARE: 32 hl /ha
TOTAL BOTTLES PRODUCED: 74,000
HARVEST PERIOD: Sangiovese: The last week of September; beginning of October; Merlot: The fi rst week of September
SUGAR AT HARVEST: Sangiovese: 245 g/L, Merlot: 255 g/L
TOTAL ACIDITY AT HARVEST: Sangiovese: 7.00 g/L, Merlot: 6.55 g/L
PH AT HARVEST: Sangiovese: 3.25, Merlot: 3.31
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: 85% new, 15% used once
AGING: 24 months
BOTTLING: December 2013
ALCOHOL: 14,50% Vol.
TOTAL ACIDITY: 6,59 g/l