This Cru grows on a clayey-limestone soil that is one of the most representative types of Chianti Classico: a very stony soil, rich in calcium carbonate and clay and poor in organic matter.
Hand picking and selection of the best grapes in the Colledilà vineyard on September 21-22, 2018.
Fermentation temperature 24°-27°C with daily punching. Duration of fermentation and maceration on the skins about 14-16 days.
22 months in 500-litre tonneaux of which 30% new and 70% second passage.
February 17, 2021
Planted in: 2002 – Density: 6.600 plants/ha
Surface Area: 7,62ha – Training: spurred cordon
Altitude: 380 m above sea level – Clones: Sangiovese VCR23, VCR5, Brolio
Exposure: South-East Rootstock: 110R
Overall, we can state that 2018 was a complex harvest due to the climate trends, which tended to be more humid than average in the past, but with excellent summer temperatures and a very dry period in the months of September and October.
Alcohol: 13,5% vol – Total acidity: 5,91 g/l
ph: 3,29 – Non-Reducing Extract: 26,20 g/l
Total Polyphenols (in Gallic acid): 1860 g/l