Sangiovese 90%, Merlot 5%, Canaiolo 5%
The vineyards lie on the five most representative soils in Brolio: Macigno del Chianti (sandstone), Scaglia Toscana (galestro), Monte Morello (Alberese), Marine Deposit (sandy deposits and clay at deeper levels) and Ancient Fluvial Terrace (silty deposits with clay).
The grapes have been harvested from 18 to 30 September 2018.
Fermentation and maceration in stainless steel tanks at a controlled temperature of 24°C-27°C (75.2°-80.6°F) with 14-16 days of skin contact.
18 months in tonneaus and large casks with 3 to 6 months in the bottle.
Altitude: 280-480 m a.s.l. |Density: 5500/6600 plants/ha
Exposure: all |Training: spurred cordon and Guyot
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: 14,50% vol.
pH: 3,32 Total acidity: 5,44 g/L
Net dry extract: 29,61 g/L
Total polyphenols (as Gallic acid): 2710 mg/L