The same attention and care which is given to the grape on the vine continues in the cellar in the processes of pressing and removing the grapes from the stalks, which means every day during the alcoholic fermentation and the subsequent malolactic fermentation, which takes place in new barriques of French oak.
The wine is aged, therefore, for a period of 14/16 months in small capacity barrels (225 litres) and barriques (225 litres) of French oak of first passage, which bestow softness on the wine and emphasise the typical tang of this grape.
Long refinement in the bottle completes the ageing and emphasises the tertiary fragrances.
Ideal for dishes with white truffles, furred and feathered game, well cooked, fully seasoned Pecorino cheeses.
The fully revitalised castle vineyards – the oldest dates from 1996 – snake through the clay and limestone rock-filled soil of the estate.
It is the alliance between the land and the vine that makes the difference: each vine has its own characteristics, its own requirements and it own ways of responding, and it is very important to understand them, and know how to anticipate them. With Sangiovese, the vine that covers the greater part of the castle vineyards, this wealth of experience is indispensable!
The analysis of the earth, the choice of the rootstocks and the selection of the clones, as well the pruning back and the careful, skilful handling of the vine throughout its productive cycle, makes it possible to obtain a healthy grape with uniform ripening: the quality of the grapes is at the heart of a good wine.