This wine is a blend of Sangiovese and Merlot grapes from diverse areas of our Estate with various exposures and altitudes and a soil rich in sand and clay.
Our attention goes to the vines in order to archive a wine expression of our territory.
Grapes are picked separately once the phenolic phases are completed.
|Grapes||Mainly Sangiovese with small percentage of Merlot.|
|Area of production||hilly slope at 150-300m above sea level with South/south-westerly exposure.|
|Name of the Cru||Poggio Noceto, Il Caio|
|Type of soil||clay and sand|
|Training system||spur cordon with 8/9 buds|
|Yeald per hectare||70 Q/HT|
|Harvest||mid. to end of September|
|Vinification||Grapes are kept separate in stainless steel vats at controller temperature of 25°-28°C. The alcoholic fermentation lasts 20-25 days, then the wine in kept sur lees for 2 months.|
|Ageing and affination||Once the MLF has completed, part of the wine is transferred in small French oak casks (barriques) and part in Slavonia barrels where the wine rests for 3 to 5 months.|
|Colour||vivid ruby red|
|Nose||mature red fruits, plums, black cherries and chestnuts. Dark spices with tobacco notes.|
|Taste||round and full with soft tannins. Well balance the entrance, with a long finish.|
|Best with||rich sauces pasta, semi mature cheeses, rich appetiser of Italian salami.|