• Via San Pantaleo, 145 Vinci (FI)
  • Tel - 0571/56021
  • Mobile - 333/6891974
tenuta buccialla

Sir Anton Maria I.G.T

The grapes are separately collected into boxes on reaching phenolic maturity and fermented with their skins which are macerated for 15-21 days. Fermentation takes place in cement vats at a temperature of 24°-28° C using selected yeasts.

  • 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, sometimes with Chianti layered sandstone.
  • VINEYARD
  • Exposition: South-South/West
  • Altitude: 90 meters above sea level.
  • Grapes Variety: 70% Sangiovese, 30% C. Sauvignon
  • Planting distance: 250×0.80
  • Type of farming: Runner system
  • Harvest: by hand from 1st to 10th October
  • Maturing: At the end of November the wine is put into French oak barriques of second pass ( Taste: definite and delicate flavor ) where it remains for a period of about 12 months. After bottling, the bottles are laid down for another six months before being commercialized.
  • TASTING NOTES
  • Visual appearance: A lively ruby red with a good consistency.
  • Olfactory characteristics: Wide and varied with sensations which range from winy to red fruit like plums and spices like vanilla.
  • Taste: Full and enveloping, warm and persistent.

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