Locale: Poggio a Caiano
In a few words: Serious sangiovese, with great structure and minerality. Defies its IGT status, over-delivers on quality and palate impact. The intent was to make a wine that respects the elegance of the terroir of the vineyard, and that marries well with everyday local food.
Site: Younger vines planted in the Pietranera and Poggio de'Colli vineyard along with grapes from the bottom of Piaggia; clay and galestro (marl), 250m above sea level.
Grapes: 100% Sangiovese, hand picked.
Fermentation and Aging: Fermented with natural yeast, on the skins for 18-20 days in small containers to extract all the good stuff out of the skins. Racked to French barriques where the wine undergoes malolactic fermentation, aged in French barriques and racked several times over at least 6 months to clean the wine without the need to subject it to filtration, and therefore not stripping the wine of all that is good. Rests at least 6 months in the bottle prior to release.
Notes: About 10K bottles produced.