Soils are a blend of clay, sand and the stony galestro limestone that is special to Tuscany. Grape clusters were reduced to one or two per stalk in May to assure maximum quality at harvest. In the winery, grapes were hand sorted and destemmed, and the skins were broken rather than crushed. Fermentation took place in a combination of temperature-controlled and lined, open-top tanks, with manual punching down and 25-day maceration, followed by malolactic fermentation. Lots were blended when the wine is placed in barriques and also at the first racking. The wine was aged 18 months in new French Allier barriques and 12 months in bottle.
Spring of 2014 started with heavy rains in March. April instead was sunny and warm while the month of May showed a greater than average amount of rain that has allowed the plant to accumulate water reserves important to meet the summer. The months of June, July and August were warm without peaks and sultry interspersed with some rain that allowed the plant to not go to water stress. Finally in September cool but sunny weather brought the grapes to reach optimum ripeness and concentration of aromas.
The wine is ruby red with violet reflections and spicy aromas of blackberry. On the palate, ripe berries lead to spices and sweet oak on a full body with firm tannic structure.
A delicious companion with full flavored meats, game and roast.
GRAPES: Merlot 50%, Cabernet Sauvignon 40%, Petit Verdot 10%
APPELLATION: Tuscany IGT
ACIDITY: 6.10 g/l
AGING: Matured for 16 to 18 months in French oak
POINTS OF DISTINCTION
- A Tuscan Bordeaux blend of Merlot, Cabernet and Petit Verdot
- Matured for 18 months in new French oak