tenuta-buccialla

This wine is made from pure Sangiovese grapes which are fermented with the skins at a controller temperature. They are harvested late when phenolic maturity has been reached.

Oenologist: Fabio Signorini                                                                                                                                                             

Production area: Central Western Tuscany, the hills of Vinci (Leonardo’s town)                                                  

Ground: Of sedimentary origin, sands with layers of clay/sand                                                                            

 

VINEYARD                                                                                                                                                                           

Exposition: South-South/West                                                                                                                                                         

Altitude: From 90 to 150 meters above sea level.                                                                                                    

Species: 100% Sangiovese                                                                                                                                                                 

Planting distance: 250×0.80                                                                                                                                                            

Type of farming: Runner system, 25000 shoots per hectare                                                                                  

Harvest: This is done by hand from 25th September to 5th October.                                                                                  

Wine making method: The grapes are macerated in cement vats at a temperature between 28°-30° C, for a period of 15-21 days, selected yeasts are used for fermentation with varying character. When the malo/lactic fermentation is completed the wine is then processed until April with fine dregs in micro-oxygenation.  

Bottling: May-June                                                                                                                                                          

Sale: 4-5 months after bottling                                                                                                                                

 

TASTING NOTES                                                                                                                                                                                                 

Visual appearance: Bright ruby red with strong shades of intense purple. Considerable presence of legs, which denotes a good alcohol content.                                                            

Olfactory characteristics: Fresh red fruit, plums accompanied by a strong hint of cherry which gives over to strawberry in the finish the aroma is intense and persistent.                         

Taste: Dry, warm soft. A pleasant, well-balanced wine without any aggressive notes.                         

Accompaniments: Hors d’oeuvres, first courses, red and white meats.