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This wine, vinified and aged in amphora, in the most natural way, is the purest expression of Sangiovese from the terroir highly suited, in the area of Chianti Rufina.
After a careful vinification spontaneous, the wine has rested for almost a year in the centuries old cellars of the Castle.
Altitude: 350 mt s.l.m.
Type of soil: clayey with skeleton and calcareous matrix
Year of planting: 1964
Density: 3300 vines per hectare
Form of breeding: Guyot
Production: 1 Kg of grapes per vine
Harvest: Manual, around mid-October in small crates to preserve the integrity of the grapes
Vinification: Fermentation In terracotta amphorae from 8 Hl yeast with spontaneous
Fermentation temperature: Not controlled, but usually within 25 -26° C.
Duration of maceration: 20-25 days, depending on the characteristics of the grapes.
Fermentation malo-lactic: In jars, without inoculation.
Ageing: In amphorae from 5 Hl for about 8 months, followed by further aging in bottle for at least 6 months.
Aging potential: Still to check, but for the characteristics of the wine, it is supposed to at least 15 years.
Alcohol content: 14% Vol.
Pairing: important Dishes of red meats, game, mature cheeses.