Winter was relatively dry, but lots of snow on the Alps helped to fill dams and rivers in preparation for the growing season, which was even with near perfect conditions. With the prediction of a dry summer we chose to irrigate the vineyards during October to assist and maintain vine health. We also had a storm in December which produced 100mm of rain, which was very timely and helped to keep the vineyards in good condition for the summer temperatures experience in late January.
Harvest ran smoothly helped by great weather. Grapes were in perfect condition and we are really pleased with the quality of all the exciting wines produced from vintage 2019.
The Sangiovese grapes are machine picked and then fermented with a yeast called BM45, made famous in Tuscany for making great Brunello wines. The ferment temperatures reach and are maintained at 30°C. A hotter fermentation extracts maximum colour, flavour and tannin from the fruit. This heat also helps soften the tannins in the wine through the polymerisation process. Once the wine finishes alcoholic fermentation, the free-run juice is drained and skins are lightly pressed. The wine settles for a day before being transferred to barrels for malic acid fermentation and barrel aging for 14 months. The wine is then blended, fined and bottled.
Oak: 100% Gamba, 25% Nevers, 15% Fontainebleau, 30% Allier, 30% Trancais
Oak age: 20% new oak
Oak toasting: 100% medium
Fining agent: Light egg white
Filtration: Cross flow
The wine is brick red in colour with a cherry hue. There are initial notes of raspberry and red cherry on the nose which lead to spicy and earthy characters as the wine opens. The palate is rich and seductive with plums, cherries, hits of leather and the soft earthy notes we look for in this wine. The balance of fresh fruit and soft acidity, blended with savoury and chalky tannins, give this wine both drink now and aging capabilities. Enjoy with gnocchi and a rich ragu.
Final alcohol: 13.8% Alc/Vol
Final acid: 6.80g/L
Final PH: 3.55