Viticulture and Harvest
2019 was an excellent vintage - provided one had an irrigated vineyard, and plenty of canopy, as it was dry. The Sangiovese block ripened easily and consistently, and 'as normal' was machine - harvested in two picks, the first in late March for use in rosé and the second in mid March.
The wine was crushed into open top fermenters with some portions being drained by up to ten percent, so as to increase the level of tannins. The ferment temperature was 28 – 30 degrees and the wine was left on skins for one week. The free run and pressings components were combined and left to age on full lees in used barrel for 12 months.
Distinctively Sangiovese, this wine has an aroma of rosemary and thyme, and a palate of plum and cherry, with touches of spicy oak. The wine has a firm tannic structure and will become more savoury with age, peaking at 5 – 10 years.