SCHEDA TECNICA

• 2016
• 2015
• 2014

VINTAGE PROFILE

Winter was quite mild and rainy; elevated temperatures at the beginning of April have caused an early flowering of at least 10 days; after a regular May, the summer months were very hot, with temperatures high above seasonal average, with periodic rains that helped to maintain a good vegetative balance avoiding water distress. The ripening of the grapes was very good as well as the average quality of the wines produced.

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VINEYARD LOCATION

San Felice (Castelnuovo Berardenga - Siena)

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SOIL PROFILE

Medium-textured, predominantly calcareous marl breakdown of alberese and galestro strata, with abundant gravel-pebble mixture.

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TRAINING SYSTEM

Guyot

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GRAPES

Chardonnay 100%

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HARVEST

First week of September

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VINIFICATION AND MATURATION

After the grapes are picked by hand, the must macerates at 8°C for 24 hours and then ferments in small French oak barrels. The wine matures sur lies for 9 months in the barrels, and a further 6 months in the bottle.

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BOTTLES PRODUCED

6.000

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SERVING TEMPERATURE

12-14° C

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ALCOHOL CONTENT

12,8% Vol

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CELLARING

5-8 years

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TOTAL ACIDITY

5,4 g/l

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RESIDUAL SUGAR

inf 0,5 g/l

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VINTAGE PROFILE

2015 will be remembered as one of the warmest in recent years; to a mild winter and a spring with regular rainfall, succeeded a hot summer with rare precipitations. Good weather conditions allowed a good quantity and excellent quality production , with perfect phenolic maturation in all vineyards, guaranteeing wines suitable for long aging.

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VINEYARD LOCATION

San Felice (Castelnuovo Berardenga - Siena)

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SOIL PROFILE

Medium-textured, predominantly calcareous marl breakdown of alberese and galestro strata, with abundant gravel-pebble mixture.

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TRAINING SYSTEM

Guyot

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GRAPES

Chardonnay 100%

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HARVEST

First week of September

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VINIFICATION AND MATURATION

After the grapes are picked by hand, the must macerates at 8°C for 24 hours and then ferments in small French oak barrels. The wine matures sur lies for 9 months in the barrels, and a further 6 months in the bottle.

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BOTTLES PRODUCED

8.000

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SERVING TEMPERATURE

12-14° C

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ALCOHOL CONTENT

13,5% Vol

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CELLARING

5-8 years

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TOTAL ACIDITY

5,0 g/l

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RESIDUAL SUGAR

inf. 0,5 g/l

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VINTAGE PROFILE

One of the most peculiar climatic trend of the last decade: -winter definitely warm and rainy, and average temperatures during spring, with no excessive rainfall; the months of July and August were instead a bit cooler than usual with frequent afternoon showers.

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VINEYARD LOCATION

San Felice (Castelnuovo Berardenga - Siena)

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SOIL PROFILE

Medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on the Monte Morello formation.

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TRAINING SYSTEM

Guyot

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GRAPES

Chardonnay 90%, Sauvignon Blanc and Semillon 10%

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HARVEST

Chardonnay: September 12th; Sauvignon Blanc and Semillon: September 18th

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VINIFICATION AND MATURATION

After the grapes are picked by hand, the must macerates at 8° C for 24 hours and then ferments in small French oak barrels. The wine matures sur lie for 9 months in the barrels, and a further 6 months in bottle

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BOTTLES PRODUCED

10.000

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SERVING TEMPERATURE

12-14° C

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ALCOHOL CONTENT

12% Vol

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CELLARING

5-8 years

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TOTAL ACIDITY

5,2 g/l

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RESIDUAL SUGAR

inf. 0,5 g/l

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