Alcoholic gradation 13,5%
Produced bottles 1.000
Harvested during the 1st decade of October
Yeld per hectare below 3 tons
Cattle breeding system with Guyot green cutting
The grapes come from a terracing vineyard which was implanted in 1966 and is exposed to South. After an intense recovery process of the vineyard, which was previously abandoned, we menaged to obtain our first vintage in 2015.
The characteristic that makes this wine unique is that it is produced with an ancient Sangiovese clone nicknamed Sanvicetro or Sangiovese Pianurino, which was then abandoned due to a too long vegetative cycle. In fact, it blooms precociously and maturates belatedly during the first decade of October. In the bibliography we only found few elements which could rebuild the history of this grape variety. De Asti (1933) spoke about a small Sangioveto of Valdarno that showed characteristics which could be the same of the Sanvicetro. It showed a high level of acilating antocianinas (45%), which is nearly absent in the Sangiovese (1-2%). It’s a characteristic that gives the wine a more intense colour, other than more aging potential. There also some other Sangiovese clones in that vineyard, and there is also a small part of different varieties which are actually unknown.
The harvest is made manually and grapes are safely transported in our cellar inside small boxes, so we avoid breaking or pressing of the berries. Vinification took place in stainless steel tanks without added yeasts and with a skins maceration of 15 days. Malolactic fermentation and a 12 months aging took place in 225 l french oak barriques, operating periodical batonnages. Successively the wine was transferred in stainless steel tanks for the assemblage of the masses and a static decanting before being bottled. Corking was vacuum made using high quality monopiece corks. All the productive process followed the organic agriculture regulations. The manure of the vineyard, when needed, is made with a green manure coming from legumes and a compost of green cutting wastes. The wine is then bottled without filtration and could show a natural deposit on the bottom. Its sale starts after 6 months of refinement in bottles.
it’s recommend to taste this wine at a temperature of 18 degrees, after a short oxygenation in the glass. This wine represents to the best our method of recovering old vineyards and promoting rare or unknown grape varieties, so that we can create an excellent quality level wine although we have a low yeald per hectare. Due to its limited production, this product is destined to a curious, passionate and expert customer that would be able to appreciate and evaluate its unique characteristics. For this reason we decided to employ a prestigious bottle and a new line of labels with a black background that would evaluate the most symbolic, prestigious products of our winery. For this first vintage we numbered bottle after bottle.