Tipi di uve: 80% Prugnolo gentile, 15% Canaiolo nero, 5% Colorino
Collocazione vigneto: Salarco
Periodo vendemmia: 5 – 10 ottobre
Tempo di fermentazione: 12 giorni
Temperatura fermentazione: 26°/28°
Materiale recipienti: Tini acciaio da 25/30 hl e botti rovere 20 hl
Invecchiamento in legno: 6/8 mesi
Bottiglie annue: 18/20.000
Tipi di uve: 80% Prugnolo gentile, 10% Canaiolo nero, 10% Colorino
Collocazione vigneto: Pietra Rossa
Periodo vendemmia: 5 – 15 ottobre
Tempo di fermentazione: 18 giorni
Temperatura fermentazione: 26°/28°
Materiale recipienti: Tini accaio da 25/30 hl e botti rovere 10/15 hl
Invecchiamento in legno: 30 mesi
Affinamento in bottiglia: 8/10 mesi
Bottiglie annue: 8/10.000
Tipi di uve: 80% Prugnolo gentile, 10% Canaiolo nero, 10% Colorino
Collocazione vigneto: Mulinvecchio basso
Periodo vendemmia: 1- 10 ottobre
Tempo di fermentazione: 15 giorni
Temperatura fermentazione: 26°/28°
Materiale recipienti: Tini acciaio da 25/30 hl e botti rovere 20 hl
Invecchiamento in legno: 24 mesi
Affinamento in bottiglia: 6/8 mesi
Bottiglie annue: 30/40.000
Grape varieties : 80% Prugnolo gentile, 10% Canaiolo nero, 10% Colorino.
Vineyard location: Mulinvecchio.
Grape harvest: 5 – 15 october.
Fermentation time: 15 days.
Fermentation temperature: 26°/28°.
Type of container: Steel Tuns of 25/30 hl and oak barrels 20 hl.
Aging in wood: 24 months.
Refining in bottle: 6/8 months.
Bottles: 30/40.000
Production area: This refined Vino Nobile, was born to celebrate the 500th anniversary of the Family Palace, in the year 2017. It comes from the manual choice of the best grapes, coming from the vineyards Pietra Rossa and Mulinvecchio and produced in only 4000 bottles, with a numbered label.
Type of land: The vineyards are located on soils of Pliocenic origin (clay and sand), at an altitude of between 350 and 450 meters above sea level, with exposure to the south-east.
Grapes used: Sangiovese (Prugnolo Gentile) 80%, Canaiolo Nero 10%, Colorino and Mammolo 10%
Breeding system: “Spalliera” with rammed cord pruning. Plant density 4,500 strains per Ha.
Production techniques: After the harvest (by hand), which usually takes place from the third decade of September, the selection and destemming of the grapes collected is made and the crushed obtained, inoculated with selected yeasts, is initiated to the alcoholic fermentation. This phase, carried out in steel and concrete vats, lasts for about 20/21 days at a temperature of between 26 and 28 degrees Celsius; At the same time, the skins are also macerated, which lasts for the same number of days, during which frequent daily reassembles are carried out. After dislocation, the wine is placed in steel vats or oak barrels, where it performs malolactic fermentation, at the end of which it is moved into oak barrels (French and Slavonia) from 5 to 20 Hl, in which it remains for 36 months; decanting are carried out every 6 months. After ripening and after 4/6 months of relax in steel vats, the wine is bottled for a further aging of 12 months before commercialization.
Quantity produced: 4,000 numbered bottles.
Notes: Reaches maturity after 20/30 years from harvest and the accruing plateau is between 4 and 16 years.
Owned by: the CONTUCCI Family since the 11th century, the farm covers an area of 170 Ha, 22.5 of them with vineyards, 7 occupied by olive groves and 141 by arable and forest. Agronomic and wine aspects taken care of directly by the owners.
