TOSCANA SANGIOVESE IGT – Indicazione Geografica Tipica
VINTAGE 2013 – bottles produced: 520 numbered magnums of 1,5 litres
100% Sangiovese re-classified from Brunello vineyards
the Sangiovese grape is carefully selected in equal proportion in the vineyards of Uccelliera that stand at three different altitudes with three different microclimates. The terroir, the varietal and the passion of Andrea stand out in this wine and have made possible the making of this proprietary Toscana IGT wine.
7 hectares planted in 1988/1998/2000 in Castelnuovo dell’Abate, south-east of Montalcino, at elevations that range from 150 (492 ft), 250 (820 ft) and 350 (1150 ft) metres a.s.l. The soil is of medium consistency, calcareous-clayey with presence of sands and marl, rich in minerals and skeleton.
the principle of sustainability leads to the best development of each single vine through practices respectful of the soil, of the grape variety and of the vintage.
The vines are trained to spurred cordon and guyot with a density from 3000 to 5700 plants per hectare.
The winter and spring months until early June were characterised by rainfall and frequently below average temperatures. During the summer period cooler days were alternated with very hot days with good diurnal excursions, optimal conditions for the development of grape aromas. September was a typical summer month, with temperatures sometimes above average and cool nights. The grapes were harvested at the end of the month at an excellent state of ripeness.
grapes are hand-picked by trained winery staff from September 25th to October 3rd. The grapes selected during the harvest are the result of a careful management of the vegetative growth of the vines so that they express the characteristics of the appellation at their best.
the collected grapes reach the cellar in a short time and are addressed to the destemming process with the use of dry ice that prevent the berries from oxidation and, by cooling down the temperatures, preserve their original characteristics. Cool temperatures are kept for 7/8 days and allow the development of indigenous yeasts. The alcoholic fermentation starts spontaneously at about 12°C (53°F) up to 27°C (80°F) and lasts 25/30 days with frequent pump-overs. The sugars converted into alcohol at a temperature of 20°-25°C (68/77°F). After draining off the skins, malolactic conversion occurs in stainless steel. The wine evolves in French oak barrique from centuries old trees for at least 18 months followed by a further refinement in bottle for a minimum of 24 months.
Alcohol 15%; total acidity 5,74/l; reduced sugar <1g/l; dry extract 28 g/l