Technical information
Varietal percentage: Sangiovese 54%, Shiraz 44%, 2% Canaiolo
Picked: April 2018
Yield: 71HL/Ha
Area harvested: 4.2Ha
Average Brix: 23.0
Vintage 2019
Winter was relatively dry, but lots of snow on the Alps helped to fill dams and rivers in preparation for the growing season, which was even with near perfect conditions. With the prediction of a dry summer we chose to irrigate the vineyards during October to assist and maintain vine health. We also had a storm in December which produced 100mm of rain, which was very timely and helped to keep the vineyards in good condition for the summer temperatures experience in late January.
Harvest ran smoothly helped by great weather. Grapes were in perfect condition and we are really pleased with the quality of all the exciting wines produced from vintage 2019.
Vinification
Some batches of Sangiovese were fermented at a warm 30°C to extract as much flavour, tannin and texture as possible while the remainder was fermented at a lower 23°C to help retain freshness and lifted fruit characters. The Shiraz was fermented separately at 25°C to extract more delicate aromatics and fruit flavour. Following fermentation both varieties were placed in stainless steel to mature and to impart freshness to the wine. The resulting wine is our “vino di tavola” Chianti style made for drinking now and every day.
Maturation
Type of maturation: stainless steel
Fining agent: light egg white fining
Filtration: cross flow
The Wine:
Bright purple in colour with a soft ruby hue, this staple easy drinking red tastes as pretty as it looks. A melody of fresh berries leap from the glass; raspberries, strawberries and hints of blackberries make your mouth water. The sangiovese component explode on the palate, with cherries, blood plums and earth undertones. The shiraz emerges later with blackberry and dark chocolate plus soft, lengthy tannins, subtle spice and lush acidity. Drink now with an antipasti plate in the sun.
Final Analysis
Alcohol: 13.5% Alc/Vol
Acid: 6.1 g/L
pH: 3.53
Bottled: October 2018
Released: December 2018
