Of the farm, a Castagneto Carducci, Felciaino locality 115 a
100% Sangiovese
Remarkably heterogeneous they mainly have clayey-silty features.
90-120 meters above sea level.
The vineyards are located in a large hilly area lapped by a stream, which determines a warm, cool, ventilated temperate climate, with great excursion between day and night, favoring the cultivation and development of the aromas in the wine.
Spurred cordon, with rows that follow the natural course of the slope of the land, rides on a hill, and are oriented north-south, optimizing the lighting of the sun.
Vines every 80 cm on rows at a distance of 220 cm, 5680 vines per hectare.
Organic, and Biodynamic with the certification of Icea and Demeter, The vines are cultivated in a natural way, without chemical fertilizers, without using systemic products, favoring the fertilization of the land with the practice of green manure and with symbiosis with mycorrhizae. The treatments against downy mildew are limited to the minimum doses of copper (3 kg / ha) and sulfur, allowed in Biodynamic agriculture. The biodynamic approach induces not to trim the vineyard in June and to spray it with decoctions made by us with nettle, viscose inula and equisetum, collected in the farm.
The cultivation without forcing, in harmony with the rhythms and natural resources, determines a balanced production. The selection of the grapes and the naturalness of the vinifications, without adding chemical additives, express and enhance the uniqueness of the Bolgheri terroir in the wine.
The Sangiovese harvest was done in two steps starting on last September and ending on the half October, by hand with transport in the cellar in small boxes.
The crushed grapes coming from the destemmed grapes, and with almost a third of whole berries, have macerated for about 15 days in steel fermenters only with the yeasts of the vineyard. The reassembling system, associated with the delestage, for the aspersion of the must-wine on the marc cap, has allowed to modulate the intensity of maceration according to the fermentative vigor.
The wine is aged in 500-liter terracotta jars for approximately 5 months. The jars, made with the Impruneta clay, have a thickness of over three centimeters and are not vitrified nor waxed. The natural porosity of the terracotta determines a constant micro-oxygenation, its egg shape dynamizes the mass of the wine and in eight months gives the wine a perfect ripeness.
The winter without rain, and a dry and hot spring have caused a decrease in the quantity of grapes but a greater intensity, acidity and aromatic component. For this reason it was a season in which phytosanitary treatments were minimal. Finally, in the second half of August, the rains arrived to give resources and vigor to the grapes before the harvest.
1.100 bottles
13 % – Total SO2 50 mg / liter
Of the farm, a Castagneto Carducci, Felciaino locality 115 a
100% Sangiovese
Remarkably heterogeneous they mainly have clayey-silty features.
90-120 meters above sea level.
The vineyards are located in a large hilly area lapped by a stream, which determines a warm, cool, ventilated temperate climate, with great excursion between day and night, favoring the cultivation and development of the aromas in the wine.
Spurred cordon, with rows that follow the natural course of the slope of the land, rides on a hill, and are oriented north-south, optimizing the lighting of the sun.
Vines every 80 cm on rows at a distance of 220 cm, 5680 vines per hectare.
Organic, and Biodynamic with the certification of Icea and Demeter, The vines are cultivated in a natural way, without chemical fertilizers, without using systemic products, favoring the fertilization of the land with the practice of green manure and with symbiosis with mycorrhizae. The treatments against downy mildew are limited to the minimum doses of copper (3 kg / ha) and sulfur, allowed in Biodynamic agriculture. The biodynamic approach induces not to trim the vineyard in June and to spray it with decoctions made by us with nettle, viscose inula and equisetum, collected in the farm.
The cultivation without forcing, in harmony with the rhythms and natural resources, determines a balanced production. The selection of the grapes and the naturalness of the vinifications, without adding chemical additives, express and enhance the uniqueness of the Bolgheri terroir in the wine.
The Sangiovese harvest was done in two steps starting on last September and ending on the half October, by hand with transport in the cellar in small boxes.
The crushed grapes coming from the destemmed grapes, and with almost a third of whole berries, have macerated for about 15 days in steel fermenters only with the yeasts of the vineyard. The reassembling system, associated with the delestage, for the aspersion of the must-wine on the marc cap, has allowed to modulate the intensity of maceration according to the fermentative vigor.
The wine is aged in 500-liter terracotta jars for approximately 5 months. The jars, made with the Impruneta clay, have a thickness of over three centimeters and are not vitrified nor waxed. The natural porosity of the terracotta determines a constant micro-oxygenation, its egg shape dynamizes the mass of the wine and in eight months gives the wine a perfect ripeness.
An abundantly rainy winter supplied the water table well, some spring frosts slightly reduced the potential of the grapes, but overall a hot and dry summer, without excess, favored the good vegetative development of the vine. Then in September, before the harvest, we had beneficial rainfall and a fall in temperatures, which favored phenolic ripening, resulting in a surprising quality of the grapes, in particular for the richness of aromas, gustatory depth, structure and concentration.
1450 bottles
13 % – Total SO2 50 mg / liter
Of the farm, a Castagneto Carducci, Felciaino locality 115 a
100% Sangiovese
Remarkably heterogeneous they mainly have clayey-silty features.
90-120 meters above sea level.
The vineyards are located in a large hilly area lapped by a stream, which determines a warm, cool, ventilated temperate climate, with great excursion between day and night, favoring the cultivation and development of the aromas in the wine.
Spurred cordon, with rows that follow the natural course of the slope of the land, rides on a hill, and are oriented north-south, optimizing the lighting of the sun.
Vines every 80 cm on rows at a distance of 220 cm, 5680 vines per hectare.
Organic, and Biodynamic with the certification of Icea and Demeter, The vines are cultivated in a natural way, without chemical fertilizers, without using systemic products, favoring the fertilization of the land with the practice of green manure and with symbiosis with mycorrhizae. The treatments against downy mildew are limited to the minimum doses of copper (3 kg / ha) and sulfur, allowed in Biodynamic agriculture. The biodynamic approach induces not to trim the vineyard in June and to spray it with decoctions made by us with nettle, viscose inula and equisetum, collected in the farm.
The cultivation without forcing, in harmony with the rhythms and natural resources, determines a balanced production. The selection of the grapes and the naturalness of the vinifications, without adding chemical additives, express and enhance the uniqueness of the Bolgheri terroir in the wine.
The Sangiovese harvest was done in two steps starting on last September and ending on the half October, by hand with transport in the cellar in small boxes.
The crushed grapes coming from the destemmed grapes, and with almost a third of whole berries, have macerated for about 15 days in steel fermenters only with the yeasts of the vineyard. The reassembling system, associated with the delestage, for the aspersion of the must-wine on the marc cap, has allowed to modulate the intensity of maceration according to the fermentative vigor.
The wine is aged in 500-liter terracotta jars. The jars, made with the Impruneta clay, have a thickness of over three centimeters and are not vitrified nor waxed. The natural porosity of the terracotta determines a constant micro-oxygenation, its egg shape dynamizes the mass of the wine and in eight months gives the wine a perfect ripeness.
Mild temperatures in the first winter, with cold days between January and February. Spring was cool at the beginning, with frequent rains, the budding of the vines was delayed, while in May the temperatures dropped significantly, delaying the vegetative restart. Then a sudden hot in June and July, with rains only at the end of the month, made the vegetative cycle resume steadily and vigorously. In August and September the weather was sunny and more stable, optimal for obtaining a good ripening of the grapes.
1900 bottles
12,50% – Total SO2 50 mg / liter
Of the farm, a Castagneto Carducci, Felciaino locality 115 a
100% Sangiovese
Remarkably heterogeneous they mainly have clayey-silty features.
90-120 meters above sea level.
The vineyards are located in a large hilly area lapped by a stream, which determines a warm, cool, ventilated temperate climate, with great excursion between day and night, favoring the cultivation and development of the aromas in the wine.
Spurred cordon, with rows that follow the natural course of the slope of the land, rides on a hill, and are oriented north-south, optimizing the lighting of the sun.
Vines every 80 cm on rows at a distance of 220 cm, 5680 vines per hectare.
Organic, and Biodynamic with the certification of Icea and Demeter, The vines are cultivated in a natural way, without chemical fertilizers, without using systemic products, favoring the fertilization of the land with the practice of green manure and with symbiosis with mycorrhizae. The treatments against downy mildew are limited to the minimum doses of copper (3 kg / ha) and sulfur, allowed in Biodynamic agriculture. The biodynamic approach induces not to trim the vineyard in June and to spray it with decoctions made by us with nettle, viscose inula and equisetum, collected in the farm.
The cultivation without forcing, in harmony with the rhythms and natural resources, determines a low yield per hectare. The selection of the grapes and the naturalness of the vinifications, without adding chemical additives, express and enhance the uniqueness of the Bolgheri terroir in the wine.
The Sangiovese harvest was done in two steps starting on last September and ending on the half October, by hand with transport in the cellar in small boxes.
The crushed grapes coming from the destemmed grapes, and with almost a third of whole berries, have macerated for about 15 days in steel fermenters only with the yeasts of the vineyard. The reassembling system, associated with the delestage, for the aspersion of the must-wine on the marc cap, has allowed to modulate the intensity of maceration according to the fermentative vigor.
The wine is aged in 500-liter terracotta jars. The jars, made with the Impruneta clay, have a thickness of over three centimeters and are not vitrified nor waxed. The natural porosity of the terracotta determines a constant micro-oxygenation, its egg shape dynamizes the mass of the wine and in eight months gives the wine a perfect ripeness.
The winter was alternating, even very cold with sprinkling of snow in December, then mild in January, however characterized by abundant rainfall, which rebalanced the lack of rain in the previous year. Spring has brought temperatures above the seasonal average, with many rains, making it the wettest season in the last thirty years. The summer was generous in sun and warm, offering to the vines good conditions of maturation, although a great job in the vineyard is needed, aimed at guaranteeing to the grapes a good ventilation and the beneficial contact with the rays of the sun. In particular in September and October the climate was perfect for a harvest of intense and balanced grapes.
1400 bottles
12,50% – Total SO2 65 mg / liter
Of the farm, a Castagneto Carducci, Felciaino locality 115 a
100% Sangiovese
Remarkably heterogeneous they mainly have clayey-silty features.
90-120 meters above sea level.
The vineyards are located in a large hilly area lapped by a stream, which determines a warm, cool, ventilated temperate climate, with great excursion between day and night, favoring the cultivation and development of the aromas in the wine.
Spurred cordon, with rows that follow the natural course of the slope of the land, rides on a hill, and are oriented north-south, optimizing the lighting of the sun.
Vines every 80 cm on rows at a distance of 220 cm, 5680 vines per hectare.
Organic, and Biodynamic with the certification of Icea and Demeter, The vines are cultivated in a natural way, without chemical fertilizers, without using systemic products, favoring the fertilization of the land with the practice of green manure and with symbiosis with mycorrhizae. The treatments against downy mildew are limited to the minimum doses of copper (3 kg / ha) and sulfur, allowed in Biodynamic agriculture. The biodynamic approach induces not to trim the vineyard in June and to spray it with decoctions made by us with nettle, viscose inula and equisetum, collected in the farm.
The cultivation without forcing, in harmony with the rhythms and natural resources, determines a low yield per hectare. The selection of the grapes and the naturalness of the vinifications, without adding chemical additives, express and enhance the uniqueness of the Bolgheri terroir in the wine.
The Sangiovese harvest was done in two steps starting on last September and ending on the half October, by hand with transport in the cellar in small boxes.
The crushed grapes coming from the destemmed grapes, and with almost a third of whole berries, have macerated for about 15 days in steel fermenters only with the yeasts of the vineyard. The reassembling system, associated with the delestage, for the aspersion of the must-wine on the marc cap, has allowed to modulate the intensity of maceration according to the fermentative vigor.
The wine is aged in 500-liter terracotta jars. The jars, made with the Impruneta clay, have a thickness of over three centimeters and are not vitrified nor waxed. The natural porosity of the terracotta determines a constant micro-oxygenation, its egg shape dynamizes the mass of the wine and in eight months gives the wine a perfect ripeness.
Definitely a difficult year for the vine. A mild winter, with temperatures just below zero only in January and unusually warm February and March, prompted an early budding. The temperature fell sharply on late-april nights, damaging some buds of the early vines, particularly Sangiovese and Merlot, causing difficulties in the development of the shoots. The flowering happened quickly uniformly, followed by a good fruit set. Slow vegetative growth due to drought has produced smaller bunches and berries. The dry and sunny climate has reduced the occurrence of fungal disease, so we reduced the treatments to a minimum. The drought from June to September did the early harvest, which began on 29 August with Merlot grapes for rosé even though the proximity of the water and the wood allowed the vine to mature homogeneous. Overall, the reduced harvest provided intense and aromatic grapes.
700 bottles
13.00% – Total SO2 55 mg / liter
Of the farm, a Castagneto Carducci, Felciaino locality 115 a
100% Sangiovese
Remarkably heterogeneous they mainly have clayey-silty features.
90-120 meters above sea level.
The vineyards are located in a large hilly area lapped by a stream, which determines a warm, cool, ventilated temperate climate, with great excursion between day and night, favoring the cultivation and development of the aromas in the wine.
Spurred cordon, with rows that follow the natural course of the slope of the land, rides on a hill, and are oriented north-south, optimizing the lighting of the sun.
Vines every 80 cm on rows at a distance of 220 cm, 5680 vines per hectare.
Organic, with the certification of Icea, and in Biodynamic conversion. The vines are cultivated in a natural way, without chemical fertilizers, without using systemic products, favoring the fertilization of the land with the practice of green manure and with symbiosis with mycorrhizae. The treatments against downy mildew are limited to the minimum doses of copper (3 kg / ha) and sulfur, allowed in Biodynamic agriculture. The biodynamic approach induces not to trim the vineyard in June and to spray it with decoctions made by us with nettle, viscose inula and equisetum, collected in the farm.
The cultivation without forcing, in harmony with the rhythms and natural resources, determines a low yield per hectare. The selection of the grapes and the naturalness of the vinifications, without adding chemical additives, express and enhance the uniqueness of the Bolgheri terroir in the wine.
The Sangiovese harvest was done in two steps starting on September 30th and ending on October 12th, by hand with transport in the cellar in small boxes.
The crushed grapes coming from the destemmed grapes, and with almost a third of whole berries, have macerated for about 15 days in steel fermenters only with the yeasts of the vineyard. The reassembling system, associated with the delestage, for the aspersion of the must-wine on the marc cap, has allowed to modulate the intensity of maceration according to the fermentative vigor.
The wine is aged in 500-liter terracotta jars. The jars, made with the Impruneta clay, have a thickness of over three centimeters and are not vitrified nor waxed. The natural porosity of the terracotta determines a constant micro-oxygenation, its egg shape dynamizes the mass of the wine and in eight months gives the wine a perfect ripeness.
The winter was mild and heavy rains in February provided a good water supply; the spring warmth has made the vine sprout a little early, which has vegetated regularly during the sunny spring. Despite the sporadic summer rains, the ripening reached was excellent. The ripening of the bunches has been regular and the cool summer nights have balanced the high temperatures of the day, developed a certain freshness and acidity in the berries and complexity of aromas.
2600 bottles
13.00% – Total SO2 55 mg / liter
DOC Bolgheri Rosso
DOC Bolgheri Superiore
DOC Bolgheri Rosato
DOC Bolgheri Vermentino
IGT Costa Toscana