Campo ai Sassi

The vine's vegetative cycle was dominated by a mild autumn-winter with limited rainfall, although there was one heavy snowfall at the end of January. Nonetheless, there was a fairly regular vegetative recovery, after which the rains in May and June resulted in significant vegetative development with beautiful, lush plants. During July and August, the grapes enjoyed sunny days and average temperatures, which led to a very gradual and slightly later ripening compared to recent vintages. Harvesting began in the second ten days of September with perfectly healthy grapes, blessed with fine acidity and a fresh aromatic profile, coupled with a ripe polyphenolic component, due to the significant temperature fluctuations in late August-September.

Wine Variety: Sangiovese

Maturation: in oak barrels

Alcohol content: 13,5%

Vinification and ageing: Once harvested, the Sangiovese grapes were fermented in temperature-controlled stainless steel tanks. During this phase, cap breaking was crucial, enabling a flawless extraction of the polyphenolic substances. Subsequently, the wine was spent a period of maturation in the cellar, partly in wooden barrels. A further period in the bottle completed its qualitative development before release for consumption.