Vintage 2016
Vintage: 2016
Grape: Sangiovese 90%, Canaiolo and Black malvasia 10%
Vineyard: Cerretello: 130mt asl, South oriented – Turchi: 110mt asl, South-East oriented
Training method: cordon spur – single or double-arched cane
Density: 5.500 – 3.500
Soil: medium mixture clayey or sandy-clayey, full of shells
Harvest: hand made, on September 24th and 25th
Why we like it: such a complex but incredibly happy-to-drink vintage
Vintage 2018
Vintage: 2018
Grape: Sangiovese 90%, Canaiolo and Black malvasia 10%
Vineyard: Ferragnoni 110mt asl, South-West oriented – Scopaiolo 120mt asl, Sud-East oriented, Uccelliera 110mt asl, South-West oriented
Training method: cordon spur
Density: 5.500
Soil: medium mixture clayey or sandy-clayey, full of shells
Harvest: hand made, on September 19th and 20th
Why we like it: a vintage with a large floral nose much more gexpressive than the typical red fruit of any Sangiovese from clay
Vintage 2018 Vigna Scopajo
Vintage: 2018
Bottles: 1.000
Grape: Sangiovese 100%,
Vineyard: Scopaiolo 120mt asl
Training method: cordon spur
Density: 5.500
Soil: inactive terraced alluvial deposits (Middle Pleistocene) with gravelly sands and fluvial siltstones
Harvest: hand made, on September 17th
Why we like it: Sanguinella orange fruit explodes in your nose, combined with a very elegant mouth and a long finish, with tannins refined by a very short ageing in wood
Vintage 2020
Vintage: 2020
Grape: Sangiovese 90%, canaiolo e malvasia nera 10%
Vineyard: Ferragnoni 110mt slm esposto a Sud-Ovest, Scopaiolo 120mt slm, esposto a Sud-Est, Uccelliera 100mt slm, esposto a Sud-Ovest
Training method: cordon spur
Density: 5.500
Soil: silty blue clays rich in fossils, inactive terraced alluvial deposits (middle Pleistocene) with gravelly sands and fluvial siltstones, fine sands, sandy clays and peaty silts
Harvest: hand made, on September 17th
a truly traditional vintage, where Sangiovese reveals the typical red fruit with intense but soft tannins. A full-bodied Chianti but so drinkable
Tasting Notes
Taste it with: all kind of grilled meats, game and cheeses but also Ribollita and Cacciucco, as in the great tradition of the Tuscan Coast
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