Macigno del Chianti, soil commonly called Arenarie, composed by sands and rocks, well drained and furnished with little organic matter. Torricella is obtained from a vineyard located at more than 400 meters above sea level.
The grapes were handpicked on September 12-13, 2018
Cold maceration at 5°C for few hours without oxygen. Fermentation in stainless steel at 12°C -16°C (53.6°-60.8°F) for 30 days
9 months of ageing in tonneaux (20% new oak) with frequent bâtonnage.
September 24-25, 2019.
|Planted in: 2003 |Density: 6600 plants/ha|
Surface Area: 3.40 ha |Training: Guyot
Altitude: 400-500m a.s.l.m |Clone: R3
Exposure: East |Rootstock: 110R
Overall we can state that 2018 was a complex harvest due to the climatic trends which tended to be more humid than on average in the past, but with excellent summer temperatures and a very dry period in the months of September and October.
Alcohol: 13,50% |Total acidity: 5,97 g/l
ph: 3,09 |Glucose/Fructose: 0,18 g/l