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.
It was a strange winter with little rain, except in February which saw heavy snowfall and very low temperatures below the seasonal average. rainfall in early spring was followed bya dry perido that last through September. Blossoming occurred in the first days of June, followed by a very rapid fruit setting and enlargement of the berry. Summer temperatures were higher than the seasonal average with little temperature difference between day and night. Our fortune was to provide emergency irrigation, where necessary, allowing for complete phenolic ripeness. The veraison began towards the end of July. A couple of heavy rains in the first days of September allowed the plants to resume their growth cycle, a very positive turn for the vintage. In spite of everything the harvest was anticipated compared to normal years; in fact the first grapes harvested were those of Merlot in the early days of September. Sangiovese was harvested around the 20th/25th of September. The 2012 vintage wines are well-structured with freshness and good acidity and marked balsamic and berry notes.
REGION: Italy / Tuscany
40% Cabernet Sauvignon
10% Petit Verdot
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 temperaturecontrolled 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.
AGING: Matured for 16 to 18 months in French oak
A delicious companion with full flavored meats, game and roast. - Winery
ACIDITY: 5.50 g/l