Podere la Cappella 'Corbezzolo' Sangiovese 2011

CORBEZZOLO

Soil type: clayey soils with notable presence of limestone, marl and alberese.

Average altitude of the land: 350 meters above sea level

Average density per hectare: 3500/5000 plants

Training system: guyot

Grapes: Sangiovese

Agronomic techniques: thinning of the bunches during the month of August so that the grapes reach maturity well and with greater extraction power. Selected harvest of the grapes by hand. In years in which the grapes do not reach maturity in a homogeneous way, differentiated harvests are carried out.

Vinification techniques: vinification in steel for 15-20 days with temperature control. This is followed by an aging of about a year in new and second passage French oak barriques, during which the malolactic fermentation takes place. Refinement in the bottle for at least 12 months before being marketed.

Time of consumption: after about three years the wine begins to express its best characteristics.

Possibility of aging: the interesting structure that characterizes it makes this wine suitable for a long aging and the presence of Sangiovese makes it possible to grasp the best expressions over time.