Production area: Castellina in Chianti
Altitude: 450 meters
Type of soil: with medium consistency, rich in substrata, for the most part marl
Vines: Sangiovese 100%
Harvest period: First Week of September
Grape yield per hectare: 60 quintals
It is not a rosé and perhaps neither a white, so what is it? It is undoubtedly a rare wine in its typology as it comes from a red and grows as a white.
From red grapes it is possible to obtain an almost white wine by harvesting the Sangiovese early, that is in the first few days of September in the areas of the vineyards with southerly exposure, performing a first harvest of grapes that have already achieved a good concentration of sugar. Manual harvesting takes place using boxes into which we place only a few kilograms of grapes to avoid breaking them and to prevent the pulp from becoming stained the colour of the skins. There follows a light pressing which then produces a white must. In fact the San-giovese grapes at the beginning of September are still not fully ripe in terms of the colouring substanc-es of the skins, which cannot be easily extracted and will therefore be unlikely to colour the juice red. The juice is fermented for approximately one month at low temperatures to preserve all the aromas of fermentation and then it ages on yeasts for 4 months. Its scent has both the character of white wine, asso-ciated with white wild flowers and Mediterranean plants, and the young red character reminiscent of currants. The good acidity in the taste will allow the vines to grow for up to two or three years while maintaining the aroma and then unveiling the origin of the native soil revealing further mineral and oily essences.
Best consumed cool at around 11° C and uncork at least 30 minutes beforehand during the first year of the bottle and at least 1 hour beforehand in sub-sequent years as, even though white, it has a red essence.
Bottles produced: N° 1.500
Serving temperature: coppery color with aromas of strawberry and blackcurrant, the taste is salty, fresh and clotted. Serve at temperature 8/12 ° C as an aperitif, with fish dishes, excellent with crudités.