Pugnitello Toscana Igt

Pugnitello is an ancient Tuscan native grape variety almost disappeared, whose name (little fist) refers to the shape of its cluster. Following its re-discovery in the late 80’s, it has been researched in San Felice’s experimental Vineyard and in 2006 the first production of a wine made entirely from this grape was released to the market. Pugnitello is noteworthy for its distinctive characteristics, smoothness and full-bodied concentration.

 

SCHEDA TECNICA

VINTAGE FEATURES
Winter was quite mild and dry. At the end of March the vines sprouted at least 20 days in advance. In April, two cold nights slowed down the development without fortunately causing damage to the shoots. The summer drought has reduced the yields considerably while the quality was good thanks to some cultivation techniques aimed at keeping the grapes shaded.
VINEYARD LOCATION
San Felice (Castelnuovo Berardenga, Siena)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of alberese and galestro limestones, with abundant gravelpebble mixture.
TRAINING SYSTEM
Guyot
GRAPES
Pugnitello 100%
HARVEST
First week of October
VINIFICATION AND MATURATION
20–25 day fermentation on the skins at 30° C, followed by malolactic fermentation and 18–20 months’ maturation in 225-litre French oak barriques, then 8 months’ ageing in the bottle.
BOTTLES PRODUCED
8.000
SERVING TEMPERATURE
18 °C
ALCOHOL
13% Vol
CELLARING
15–20 anni
TOTAL ACIDITY
5,2 g/l
RESIDUAL SUGAR
inf 0,5 g/l
VINTAGE FEATURES
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.
VINEYARD LOCATION
San Felice (Castelnuovo Berardenga, Siena)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of alberese and galestro limestones, with abundant gravel-pebble mixture.
TRAINING SYSTEM
Guyot
GRAPES
Pugnitello 100%
HARVEST
First week of October
VINIFICATION AND MATURATION
20-25 day fermentation on the skins at 30°C, followed by malolactic fermentation and 18-20 months’ maturation in 225-litre French oak barriques, then 8 months’ ageing in the bottle.
BOTTLES PRODUCED
8.000
SERVING TEMPERATURE
18° C
ALCOHOL
13,5% Vol
CELLARING
15 - 20 years
TOTAL ACIDITY
5,1 g/l
RESIDUAL SUGAR
inf 0,5 g/l
VINTAGE FEATURES
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.
VINEYARD LOCATION
San Felice (Castelnuovo Berardenga, Siena)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of alberese and galestro limestones, with abundant gravel-pebble mixture.
TRAINING SYSTEM
Guyot
GRAPES
Pugnitello 100%
HARVEST
First week of October
VINIFICATION AND MATURATION
20-25 day fermentation on the skins at 30°C, followed by malolactic fermentation and 18-20 months’ maturation in 225-litre French oak barriques, then 8 months’ ageing in the bottle.
BOTTLES PRODUCED
8.000
SERVING TEMPERATURE
18° C
ALCOHOL
13,8% Vol
CELLARING
15 - 20 years
TOTAL ACIDITY
5,3 g/l
RESIDUAL SUGAR
inf 0,5 g/l
VINTAGE FEATURES
Cooler than previous year, with abundant rainfall in winter and spring that caused a slight delay in flowering of the vines; temperatures above average in early July have favored the recovery conditions and maturation continued gradually through, online with the average seasonal temperatures in the months of August and September; excellent quality of the grapes, rich in aromatic substances and polyphenols with ideal values.
VINEYARD LOCATION
San Felice (Castelnuovo Berardenga, Siena)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of alberese and galestro limestones, with abundant gravel-pebble mixture.
TRAINING SYSTEM
Guyot
GRAPES
Pugnitello 100%
HARVEST
First week of October
VINIFICATION AND MATURATION
20-25 day fermentation on the skins at 30°C, followed by malolactic fermentation and 18-20 months’ maturation in 225-litre French oak barriques, then 8 months’ ageing in the bottle.
BOTTLES PRODUCED
8.000
SERVING TEMPERATURE
18° C
ALCOHOL
14% Vol
CELLARING
15-20 years
TOTAL ACIDITY
5,8 g/l
RESIDUAL SUGAR
inf. 0,5 g/l
TYPE
Rosso Toscana Igt
VINEYARD LOCATION
Casanova, Camponuovo, Le Rose, Poggio alle Povere and Macchione vineyards on the Agricola San Felice estate (Castelnuovo Berardenga – Siena).
ALTITUDE
380-400 metres (above sea level)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on Monte Morello formation or on Macigno del Chianti sandstone
TRAINING SYSTEM
Guyot
GRAPES
Pugnitello 100%
HARVEST
26 – 30 September
VINIFICATION AND CONDITIONING
20-25 day fermentation on the skins at 30° C, followed by malolactic fermentation and 18-20 months’ maturation in 225-litre French oak casks, then 8 months’ ageing in bottle
BOTTLES PRODUCED
5.000
SERVING TEMPERATURE
18°C
ALCOHOL CONTENT
15 % vol
TOTAL ACIDITY
5.8 g/l
RESIDUAL SUGAR
2.0 g/l
TYPE
Rosso Toscana Igt
VINEYARD LOCATION
Casanova, Camponuovo, Le Rose, Poggio alle Povere and Macchione vineyards on the Agricola San Felice estate (Castelnuovo Berardenga – Siena).
ALTITUDE
380-400 metres (above sea level)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on Monte Morello formation or on Macigno del Chianti sandstone
TRAINING SYSTEM
Guyot
GRAPES
Pugnitello 100%
HARVEST
Last week of September – First week of October
VINIFICATION AND CONDITIONING
20-25 day fermentation on the skins at 30° C, followed by malolactic fermentation and 18-20 months’ maturation in 225-litre French oak casks, then 8 months’ ageing in bottle
BOTTLES PRODUCED
13.000
SERVING TEMPERATURE
18° C
ALCOHOL CONTENT
14% Vol
TOTAL ACIDITY
5,7 g/l
RESIDUAL SUGAR
2,1 g/l
TYPE
Rosso Toscana Igt
VINEYARD LOCATION
Casanova, Camponuovo, Le Rose, Poggio alle Povere and Macchione vineyards on the Agricola San Felice estate (Castelnuovo Berardenga – Siena).
ALTITUDE
380-400 metres (above sea level)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of alberese and galestro strata, with abundant gravel-pebble mixture, resting on Monte Morello formation or on Macigno del Chianti sandstone
TRAINING SYSTEM
Guyot
GRAPES
Pugnitello 100%
HARVEST
1st–3rd October
VINIFICATION AND CONDITIONING
20-25 day fermentation on the skins at 30° C, followed by malolactic fermentation and 18-20 months’ maturation in 225-litre French oak casks, then 8 months’ ageing in bottle
BOTTLES PRODUCED
13.000
SERVING TEMPERATURE
18° C
ALCOHOL CONTENT
13,9% Vol
TOTAL ACIDITY
5,7 g/l
RESIDUAL SUGAR
2,3 g/l
TYPE
Toscana Igt
VINEYARD LOCATION
Casanova, Camponuovo, Le Rose and Poggio alle Povere vineyards on the Agricola San Felice estate (Castelnuovo Berardenga – Siena).
ALTITUDE
380-400 metres (above sea level)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on Monte Morello formation or on Macigno del Chianti sandstone
TRAINING SYSTEM
Guyot and spur-pruned cordon
GRAPES
Pugnitello 100%
HARVEST
September 24th
VINIFICATION AND CONDITIONING
20-25 day fermentation on the skins at 30° C, followed by malolactic fermentation and 18-20 months’ maturation in 225-litre French oak casks, then 8 months’ ageing in bottle
BOTTLES PRODUCED
18.000
SERVING TEMPERATURE
18° C
ALCOHOL CONTENT
14% Vol
TOTAL ACIDITY
5,4 g/l
RESIDUAL SUGAR
2,8 g/l
TYPE
Toscana Igt
VINEYARD LOCATION
Casanova, Camponuovo, Le Rose and Poggio alle Povere vineyards on the Agricola San Felice estate (Castelnuovo Berardenga – Siena).
ALTITUDE
380-400 metres (above sea level)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on Monte Morello formation or on Macigno del Chianti sandstone
TRAINING SYSTEM
Guyot and spur-pruned cordon
GRAPES
Pugnitello 100%
HARVEST
September 29th
VINIFICATION AND CONDITIONING
20-25 day fermentation on the skins at 30° C, followed by malolactic fermentation and 18-20 months’ maturation in 225-litre French oak casks, then 8 months’ ageing in bottle
BOTTLES PRODUCED
15.900
SERVING TEMPERATURE
18° C
ALCOHOL CONTENT
12,8% Vol
TOTAL ACIDITY
5,8 g/l
RESIDUAL SUGAR
1,9 g/l
TYPE
Toscana Igt
VINEYARD LOCATION
Casanova, Camponuovo, Le Rose, Poggio alle Povere vineyards on the Agricola San Felice estate (Castelnuovo Berardenga - Siena)
ALTITUDE
380-400 metres (above sea level)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on rocks of the Monte Morello formation or on Macigno del Chianti sandstone.
TRAINING SYSTEM
Guyot and spur-pruned cordon
GRAPES
Pugnitello 100%
HARVEST
October 2nd-3rd
VINIFICATION AND CONDITIONING
20-25-day fermentation on the skins in steel vats at 30°C, followed by malolactic fermentation and 18-20 months’ maturation in 225-litre French oak casks, then 8 months’ ageing in bottle
BOTTLES PRODUCED
12.300
SERVING TEMPERATURE
18° C
ALCOHOL CONTENT
13,5% Vol
TOTAL ACIDITY
5,9 g/l
RESIDUAL SUGAR
1,8 g/l
TYPE
Toscana Igt
VINEYARD LOCATION
Casanova, Camponuovo, Le Rose, Poggio alle Povere vineyards on the Agricola San Felice estate (Castelnuovo Berardenga, Siena)
ALTITUDE
380-400 metres (above sea level)
SOIL PROFILE
average consistency and rich in coarse material. Mostly limestone and loam, resulting from the disintegration of Alberese and Galestro and resting on Monte Morello sandstone and Chianti sandstone
TRAINING SYSTEM
Guyot and Spur-pruned Cordon
GRAPES
Pugnitello 100%
HARVEST
4th - 5th October 2003
VINIFICATION AND CONDITIONING
20-25 day fermentation on the skins in steel vats at 30° C. Malolactic fermentation and maturation in 225-litre oak casks for 18-20 months
BOTTLES PRODUCED
9.800
SERVING TEMPERATURE
18° C
ALCOHOL CONTENT
12,8% Vol
TOTAL ACIDITY
6,0 g/l
RESIDUAL SUGAR
2,0 g/l

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SOMMELIER

Intense purple-red, with a complex bouquet comprising notes of cinnamon, cloves, wild berry conserves and tobacco. Velvety, with massive fruit and flavour.

GOURMET

Pasta dishes with meat ragout; roast guinea-fowl, turkey and white meats in general.

PREMI & RICONOSCIMENTI

ANNATA
CONCORSO
RICONOSCIMENTO
2013
JamesSuckling.com (2017)
95/100
2013
Robert Parker, U.S.A. (2017)
92/100
2011
Wine Spectator, U.S.A. (2015)
92/100
2011
Jamessuckling.com (2015)
91/100
2010
Vinous by Antonio Galloni, U.S.A. (2014)
93/100
2010
Robert Parker, U.S.A. (2014)
91/100
2010
Decanter World Wine Awards 2014
Silver Medal
2010
Wine Spectator, U.S.A. (2013)
90/100
2008
Wine Spectator, U.S.A. (2012)
92/100
2008
Falstaff, Austria (2012)
94/100
2008
Wine Advocate, U.S.A. (2012)
91/100
2007
Mundus Vini, Germania (2012)
Gold Medal
2007
Wine Advocate, U.S.A. (2010)
93/100
2007
Vini d’Italia, Gambero Rosso (2010)
Tre Bicchieri
2007
Wine Spectator, U.S.A. (solo Web - 2009)
90/100
2007
Falstaff, Austria (2010)
92/100
2006
Vini d’Italia, Gambero Rosso (2009)
Tre Bicchieri
2006
Wine Advocate, U.S.A. (2009)
90/100
2006
Duemilavini, Bibenda A.I.S. (2009)
4 Grappoli
2004
I Vini d’Italia, L’Espresso (2008)
17/20 - 4 Bottiglie
2004
I Vini di Veronelli (2008)
91/100 “best new entry”
2004
Wine Spectator, U.S.A. (2007)
90/100
2004
Annuario dei Migliori Vini Italiani, Luca Maroni (2008)
88/100
2003
Vini d’Italia, Gambero Rosso (2007)
Due Bicchieri Rossi

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