IGT Toscana

This complex wine is a result of the diverse terroirs of the Estate. 2003 was a warm vintage, therefore this full-bodied wine has plenty of ripe fruit flavours, a fine and elegant tannin structure, and a long concentrated finish. There is a good level of natural acidity, which ensures a freshness of character, despite a warm and dry year.

Grapes
Predominantly the classic Bordeaux varieties; Cabernet Sauvignon, Merlot, Cabernet Franc with an equal portion of Sangiovese. Tiny quantities of Syrah, Mourvedre, Petit Verdot and Grenache (Alicante)

Origin
Caiarossa, loc. Serra all'Olio, Riparbella (Pisa), Tuscany 150 to 250 metres above sea level

Soils
Partially calcerous clay, partially sand with a high stone content.

Vineyards
Guyot, 9,050 vines per hectare, planted in 1999 and 2000.

Agriculture
Managed biodynamically; no pesticides or synthetic chemicals

Yields
1,5 tonnes to 5,0 tonnes per hectare.
10- 35 hectolitres of wine per hectare

Harvest
by hand, in September and October 2003

Selection of Grapes
In the vineyard and on the sorting table in the winery

Vinification
- Prefermentation maceration for 4 days
- Fermentation in wooden botti (50 hl) and open barriques, by indigenous yeasts, without SO2 protection - Maximum temperature reached - 30°C
- 2 remontages per day for 9 days, followed by 1 remontage per day for 4 days
- Manual pump down of the barriques
- Maceration on skins up to 28 days, depending on the variety
- Malolactic fermentation in barriques
- Low SO2 additions, post MLF

Ageing
18 months in French barriques, new (30%) and 1 year old. Also a percentage of the wine is matured in 15 hl and 25 hl wooden botti.

Alcohol
14,5°

Production
16.000 bottles