Case of 6 bottles.
The label shows the name of the estate itself, and not the wine, reflecting the decision to produce not a varietal wine but one which is the maximum expression of its terroir. The 2009 vintage was the first year in which all of the estate’s five grape varieties came into production.
This vintage is a blend of Merlot (35%), Sangiovese (30%), Syrah (20%), Sagrantino (10%), and Petit Verdot (5%). A selection of the grape bunches was carried out for each variety during the harvest, by hand, and the grapes were brought to the cellars in a refrigerated truck; the grapes blanketed with carbon dioxide for protection from oxidation. Once in the cellar, the grapes benefitted from a double selection: the first to eliminate bunches not suited to the quality objectives of the house, the second to discard imperfect berries and stray pieces of grape stems.
Fermentation – separate for each variety – took place in temperature-controlled stainless-steel tanks with the employment, to assist extraction, both of pumping over of the cap of skins and delestage (rack and return) of the fermenting must. The period of skin contact lasted from 15 to 30 days, after which the skins were softly pressed. Malolactic fermentation took place in small barrels.
Aging – 12 months in total – took place in fine-grained French oak barrels (60 gallon) with medium toasting, a mix of new and previously used once. The wine was bottled without filtration. Total production: ~30,000 bottles.
Our Tasting Note: Deep, ruby-red colour, with slight purple tones. Aromas and flavours of dark, ripe fruit -- dark cherry, plum, black raspberry -- with smoky notes of dark chocolate, blueberry, and menthol. Balanced and rich, with firm tannins and a long, elegant finish. Alcohol: 14.5% alc./vol.