with organically grown grapes

Vineyards of origin: Santo Pietro (86%), Patrignoncello (14%)
Variety of grapes: Sangiovese 100%
Type of terrain: Sandy, clay
Year of establishment: 1973/2005/2008
Planting distances: 1 x 3 m /2,5 x 0,8 m
Aspect: South
Pruning: Guyot

Data of 2016 harvest
Grape yield per hectare: 7,5 tons
Grape yield per vine: 2,25 kg
Santo Pietro is one of our most celebrated terroir, with an old and a young vineyard that gave very good Sangiovese in a nice season, as it has been Summer 2016. The grapes, harvested by hand 15 days after a first passage, have been fermented with wild yeasts with a 21 days average steeping.

Analytical data of must
Sugars: 250 g/l
Acidity: 7,5 g/l
The wines spontaneously complete the malo-lactic fermentation between the drawing off process and the beginning of Winter. Ageing is performed in French oak barrels during 17 months and it’s followed by the blending.
The last refining process takes place in the bottles for at least 6 months.

Analytical data of finished wine
Alcohol: 13,84 % vol
Total acidity: 4,75 g/l
pH 3,60
Residual sugars 1 g/l
Dry extract: 31,8 g/l
Bottled production: 11.000 (0,75 l bottles)

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