CELLAR INFORMATION Careful selection and sorting of the bunches by hand. Soft destemming of the grapes. Primary fermentation took place in stainless steel vats at a controlled temperature (27-28°C). Maceration on the skins for 13-15 days for the Cabernet Sauvignon and for about 14-18 days for the Sangiovese, with successive phases of pumping over and frequent deléstage to stimulate aromatic extraction and soften the tannins. Malolactic fermentation was carried out in steel and concluded towards the end of November. At the end of the malolactic fermentation, the wine remains in steel for about 3-4 months and temperatures are kept around 10 ° C. Periodic decanting is carried out to eliminate the sediments. The wine then undergoes an aging in wood, with French oak barriques previously used for Sassicaia and Guidalberto, for an average period ranging from 6 to 8 months. At the end of the aging period in wood, the wine returns into the steel tanks where the temperature is stabilized for about 20 days at around 4-5 ° C for the necessary tartaric stabilization, before bottling. VINEYARD INFORMATION The soils have varied and complex features with a strong presence of limestone, areas rich in marl and pebble, as well as partially clay. They are situated at an altitude between 100 and 300 meters above sea level, with a south/south-west exposure. The harvest, carried out by hand with careful selection of the bunches, began on September 7 th for the Sangiovese and on September 20 th for the Cabernet Sauvignon. The harvest ended on October 2nd.
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