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 October 4, 2019.
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.
March 8, 2022.
Planted in: 1997 – 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
The 2018-2019 vintage followed yet another seasonal trend of its own. The autumn featured mild temperatures and slightly less rain than usual in that period of the year. Winter started off quite mild however January came with temperatures below zero and heavy snowfall at the end of that month. Spring began with rising temperatures, but in May these plummeted with lows below 7-8°C accompanied by daily rains. From early June, a fairly dry and warm period began, with maximum temperatures often above 35°C, but interspersed occasionally by short and intense rains.
Alcohol: 14% vol – Total acidity: 5,83 g/l
ph: 3.16 – Non-Reducing Extract: 27,18 g/l
Total Polyphenols (in Gallic acid): 1767 mg/l