100% Sangiovese Grosso
Production per hectare
On average 70 q.li of grapes
YIELD IN GRAPE WINE
About 70% , for a yield of 50 hl . per hectare
The harvest is fully ripe in the first ten days of October, harvested by hand in baskets of 20 kg each. The grapes are selected in the vineyard , they are moved to the cellar for vinification .
WINE MAKING AND AGEING
Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature , favoring prolonged contact of the must with the skins . The malolactic fermentation takes place in the month of November, immediately after the alcoholic fermentation .
The refinement is for the first 4-6 months in French oak barrels (50% new , 50 % a year ) for a further 6 months in Slavonian oak casks of 50 hl and then 6 months in bottle.
Garnet red color with purple hues of good intensity , broad and complex nose with fruity notes reminiscent of cherry and plum and empireumatiche milk chocolate , in the mouth it is full-bodied with a lingering and pleasantly fruity .
ORIGIN OF THE NAME
Name of the fourteenth century used to describe the cultivated hills of the Senese who were prized for their mild climate and favorable exposure .
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