Climate trend
Vintage 2009 was characterized by quite distinct phases. In the spring, during the early vegetative development of the vines, considerable rainfall allowed for an accumulation of water reserves to be used to relieve the rather hot and dry summer months. September was mild, with very satisfactory variations in daytime and night-time temperatures.
Ripening progressed in a uniform fashion, producing prime quality grapes. Alcohol levels were rather high with optimal degrees of total acidity and extracts. The polyphenol content was substantial and qualitatively well balanced.
Vintage rating
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Grape varieties
Sangiovese 100%
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Vineyard
The most historic vineyards of the estate
Harvest
Grapes are hand harvested in small 17 kg crates towards the end of September.
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Size
750 / 1.5 lt / 3 lt
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Vinification
Soft crushing of the grapes after careful selection of the berries
Ageing
30 months in 1000 L, 2000 L and 4000 L oak casks. This is followed by at least 6 months ageing in the bottle before it is released onto the market.
Fermentation
In concrete tanks
Malolactic fermentation
in oak casks
