The soil of the vineyard of the same name consists of marine deposits of Pliocene origin, with the presence of sandy deposits and stones smoothed by the sea, while lower down there is clay. Good organic matter content. Marine fossils and lignite emerge on the surface. The slopes are gentle and the vineyard is located in the central part of the property, to the south of the clayey-limestone soils.
Harvesting and selection of the best grapes in the vineyard by hand on October 5, 2018.
Fermentation temperature 24-27°C with daily punching. Duration of fermentation and maceration on the skins about 14-16 days.
18 months in 500-litre tonneaux of which 30% new and 70% second passage.
February 18, 2021
Planted in: 1998-2000 – Density: 6.600 plants/ha
Surface Area: 10,87 ha – Training: spurred cordon
Altitude: 320 a.s.l.m. – Clone: Sangiovese VCR23, VCR5
Exposure: South-East – Rootstock: 420A
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% vol. -Total acidity: 6,03 g/l
ph: 3,33 -Non-Reducing Extract: 27,48 g/l
Total Polyphenols (in Gallic acid): 2234 g/l