Sangiovese Vin del Fattore is a new take on a traditional technique called Governo all’uso toscano through the withering of part of the grapes in crates at controlled temperature.
Grapes: Sangiovese 95%, Ciliegiolo 5%
Traning system: spurred cordon and guyot
Vine density: 4000 plants / hectare
Type of soil: sandy and rich in silt
Altitude: variable between 60 and 90 mt above sea level
Age of vines: 5-10 years
Harvest period: Ciliegiolo grapes in mid September, Sangiovese in early October
Fermentation: Sangiovese grapes are hand picked in small boxes with holes and left to wither in refrigeratedcells so as to loose 15% of their weight. Sangiovese is vinified at low temperature (max 27°C) with maceration on the skins for 4-6 days, then the wine is drawn off and the fermentation is concluded without any further contact with the skins. After about 4 weeks of withering, the Ciliegiolo grapes are pressed and, once they reach full fermentation, the previously vinified Sangiovese is added. Fermentation continues until the sugars are almost exhausted; malolactic fermentation takes place naturally at the end of the primary fermentation.
Maturation: in stainless steel tanks for 3 months on fine lees.
Refining: starting from May of the following year.
Ageing potential: to be drank within two years from its vintage.
Description: Vin del Fattore is an elegant ruby red wine, with pleasant notes of red fruits (plums, blackberries and cherries) and hints of spices. Medium body and dry, round palate, with an elegant fruity finish and round tannins.
Food pairing: with cured meat starters, pasta dishes with meat sauce and meat main dishes.
Serving temperature: 16°C
Recommended glass: a large Bordeaux-style glass.
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Awards
- Silver Medal in 2016 from the Concours Mondial de Bruxelles