Very deep ruby color. It opens with red fruits, in detail blackberries. It is a wine of great character. An agreeable scent of vegetables. The barrique confers balance of vanilla, coffee, chocolate and liquorish. With just a little wine in the glass, it is possible to smell honey and spices. This wine is velvety, very persistent and agreeably tannic.
|Wine maker notes
|Appellation: Supertuscan IGT
First production: 1996
Annual production: About 6000 bottles
Grapes: 50% Cabernet Sauvignon-50% Merlot
Refining: 18 months in new barriques-6 months in bottles
Vineyards: La Sala, La Terrazzina
Vineyard altitude: 200/400 mt. a.s.l.
Yield: 5000 vines/Hectare
Alcohol by Vol: 13%
|The Le Sorgenti estate is located on the hills surrounding Florence. Its XVI century architecture is softened by the mild colors and shades of the heavy trees around it. The peaceful silence of the villa evokes the old traditions that give the wines and the olive oil produced here a very particular taste. The estate is surrounded by about 50 hectares of land on which grow mainly vines and olive trees, all climbing up the steep hills toward the small villages of Case di San Romolo and Villamagna. From these lands at a height between 200 and 400 meters above sea level, the visitor gets a unique view: the entire city of Florence resplendent in the Arno River Valley.
The 50 hectares of the estate cover a hill surface at a height between 200 and 400 meters above sea level. These lands are very favorably exposed to the sun and the wind and they are full of stone and lime. The grape varieties each have a different kind of exposure: north-east/west for the white grapes; south-east/west for the red grapes, without shady and damp areas. All the vineyards are cultivated with the Trained Spur Cordon System and a grass carpet between the rows, with a planting distance of 2.50 x 0.70 meters. The grape varieties Sangiovese, Cabernet Sauvignon, Malbec, Sauvignon Blanc, Merlot and Chardonnay. A green harvest is made in order to keep the right ratio between the leavesí surface and the grapes. Average yield of grapes per vine is about 1-1.5 kg.
The bunches are all hand picked in order not to change the pureness of the products as well as to allow a really selective choice of the perfectly ripened grapes. The transporting of the bunches from the vineyards to the cellar is made with special trolleys built pursuant to a special estate design.
Fermentation takes place in stainless steel tanks at controlled temperature maintained at 28-32 C, and the maceration length depends of the tastings that are made constantly. Malolactic fermentation takes place in barriques (for the wines that age in wood) or in stainless steel. The entire process is followed by Gabriele and Filippo Ferrari with the consultancy of Lapo Baldini (agronomist) and Paolo Caciorgna (noted enologist).