Tasting Notes: Sangiovese grapes are common in Tuscany and are the main variety used for the production of Chianti wines. Sangiovese flavours and aromas are strong in fruit characteristics, especially tart cherries and display intense floral notes. The bouquet of this wine exhibits complex cherry, plum, strawberry and floral characters with red berry fruit flavours on the palate, finishing with a balanced savoury finish.
Food Matches: This wine is best served as an aperitif or alternatively would perfectly accompany a variety of Pizza, Pasta and Usso Bucco dishes.
Winemakers Notes: Fruit set throughout the region was average to above average. Canopies developed to be as large as V2016 with full capacity to ripen crop loads. January, February (equal to V2013 and V 2015) and April were the warmest recorded in the last eight seasons. Fortunately, a cooler than average March enabled ideal night temperatures for colour and flavour development. A long slow ripening, particularly for red varieties, resulted in wines that will be remembered for their depth of flavour and colour. Both Dad and myself believe this is the best vintage seen for at least a decade with amazing colours, aromas and flavours that have been made into exceptional wines that will age for decades.
The grapes for this wine were picked at 14 Baume and underwent a cold soak for 24 hours prior to being destemmed without crushing and fermented in two open fermenters. One fermenter was inoculated with cultured yeast while the other was naturally fermented for 21 days. After fermentation was complete one parcel was Basket Pressed straight into French oak hogsheads where the wine was aged for 12 months. While the second fermenter was transfer into tank sealed and left on skins for about 60 days before being carefully pressed into old French oak. After aging in oak both parcels were combined and bottled without any fining or filtration.
Harvest Date: 7th of April 2018 Bottling Date: 21st of June 2019
Closure: Stelvin Drinking Window: 2019 -2035