With organically grown grapes

Vineyards of origin: First harvest of all the vineyards (62%), S.Pietro (24%), Spareto (14%)
Variety of grapes: Sangiovese 84%Trebbiano 10% Malvasia Nera 5%, Pugnitello 1%
Years of establishment: Spareto 1995, S.Pietro 1973 e 2005
Type of terrain: Sand, clay
Planting distances: 2,5 x 0,8 m (S.Pietro and Porta), 2,8 x 0.8 m (Spareto)
Aspect : South, South-West
Pruning: Guyot

Data of 2017 harvest
Grape yield per hectare: 30 quintals
Grape yield per vine: 0,7 kg

Frost in the Winter, drought in the Summer, deers in the harvest: the lower quantity of grapes in the last 20 years. Handy picking up of grapes in the first half of September, pressing and destalking, 12 days steeping. Trebbiano was fermented in red, over Sangiovese’s skins.

Analytical data of must
Sugars: 235 g/l
Acidity: 6,5 g/l

The wine spontaneously completes the malo-lactic
fermentation between the drawing off process (beginning of October) and the beginning of winter. Ageing is performed in cement vats for 5 months. Refining in bottles last at least one month. It improves up to the three years from the harvest .

Analytical data of finished wine
Alcohol 13,74 % vol
Residual sugars 1,6 g/l
Total acidity 4,67 g/l
pH 3,75
Bottled production: 13.000 x 0,75 l bottles

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