The wine is obtained from the best grapes of the castle vineyards, which have recently been renewed (2000 and 2001). During the alcoholic fermentation process, techniques are applied that make it possible to obtain the best extraction in the most natural way. The crushing of the skins is protracted. The malolactic fermentation is carried out in new French oak barriques: during this long phase, the lees are stirred manually.
|The fully revitalised castle vineyards – the oldest dates from 1996 – snake through the clay and limestone rock-filled soil of the estate.
It is the alliance between the land and the vine that makes the difference: each vine has its own characteristics, its own requirements and it own ways of responding, and it is very important to understand them, and know how to anticipate them. With Sangiovese, the vine that covers the greater part of the castle vineyards, this wealth of experience is indispensable!
The analysis of the earth, the choice of the rootstocks and the selection of the clones, as well the pruning back and the careful, skilful handling of the vine throughout its productive cycle, makes it possible to obtain a healthy grape with uniform ripening: the quality of the grapes is at the heart of a good wine.