Sangiovese 85%, Merlot 15%
Area of production
Chianti Classico, Tuscany, Italy
Lime and clay with a considerable presence of gravel size stones
Vine age: Plantings completed in spring 2000
Plant density: 6,900-11,000 plants per hectare
Yield: 60 qt./ha
Production: 30,000 bottles (2006); 80,000 bottles (2007)
Winemaking: Grapes are firstly selected during harvest in the vineyard and then on the sorting table when they arrive to the winery; they are destemmed and the whole berries are immediately put into stainless steel fermentation tanks and a portion into French oak fermenters.
Alcoholic fermentation: The temperature is computer controlled in the tanks where the must is kept in contact with the skins for about 20-25 days where remontage occurs every 6-8 hours and one delestage is done per week.
Malolactic fermentation: French oak fermenting tanks and in French oak barriques (20% new and 80% used one year)
Maturation: On fine lees for 6 months in barriques and oak fermenters, 8 months in barriques (20% new)
Aging: 12 months in bottle
Total acidity: 5.70 g/l
Sugar: 1.6 g/l
Spicy notes of French oak rise above distinct aromas of cherry and berry. The palate has a backbone of Sangiovese, a roundness of Merlot and enhanced body from the oak. The fruit purity and varietal signatures are testament to the meticulous care given to the young vines. Note: Some sediment may occur in the bottom of the bottle as the wine is not filtered