The 2018-2019 vintage followed yet another seasonal trend of its own. The autumn featured mild temperatures and slightly less rain than usual in that period of the year. Winter started off quite mild however January came with temperatures below zero and heavy snowfall at the end of that month. Spring began with rising temperatures, but in May these plummeted with lows below 44-46°F accompanied by daily rains. From early June, a fairly dry and warm period began, with maximum temperatures often above 95°F, but interspersed occasionally by short and intense rains.

Fermentation in stainless steel tanks at controlled temperatures between 75.2°F and 80.6°F with 14 to 16 days of contact with the skins. 21 months in tonneaux and large casks with 3 to 6 months in the bottle.

Varietals: Sangiovese 90%, Merlot 10%
Alcohol: 13.5%
Total acidity: 5.30 g/L
pH: 3.40
Net dry extract: 27.21 g/L
Total polyphenols (as Gallic acid): 2158 mg/L

The vineyards lie on the five most representative soils in Brolio: Macigno del Chianti (sandstone), Scaglia Toscana (galestro), Monte Morello (Alberese), Marine Deposit (sandy deposits and clay at deeper levels) and Ancient Fluvial Terrace (silty deposits with clay).

Altitude: 280-480 m a.s.l. | Density: 5500/6600 plants/ha
Exposure: all |Training: spurred cordon and Guyot

Overall, we can state that 2018 was a complex harvest due to the climate trends, which tended to be more humid than average in the past, but with excellent summer temperatures and a very dry period in the months of September and October. Thanks to good underground water supplies, the plants never suffered water stress and ripened regularly. The quality of the grapes was of a very high standard, which leads us to hope for a high quality wine.

Fermentation in stainless steel tanks at controlled temperatures between 75.2°F and 80.6°F with 14 to 16 days of contact with the skins.

90% Sangiovese, 5% Merlot, 5% Canaiolo

This was an atypical year, perhaps unlike any ever registered. Winter was fairly mild and warm. The frost that arrived on 18-20 April, the drought, the extreme heat that lasted for more than two months, all scorched the earth and the grapevines. For this reason, the leaf removal typically carried out before grape harvest was avoided; instead, the grapevines were left “untidy”, only slightly trimmed, to protect the fruit from the rays of the sun. At the end of August and the first ten days of September, rains came and the temperatures dropped drastically, all the way to the seasonal average.

Fermentation in stainless steel tanks at controlled temperatures between 75.2°F and 80.6°F with 14 to 16 days of contact with the skins.

90% Sangiovese, 5% Cabernet Sauvignon, 5% Merlot

The Autumn and Winter were very mild in 2016, with below-freezing temperatures only during part of January with approximately 17 inches of rainfall. Spring featured average temperatures and more heat and humidity at the end of May and early June. This diminished the fruit set causing a thinning effect in the clusters which was good for the Sangiovese. Two hailstorms at the end of May also led to loss of flowers, thus reducing per-plant growth. Summer was hot and dry with late-July and mid-August rains giving some relief to the plants and helping them during the period of veraison. Harvest began in early September, with mid-to-high day time temperatures and drops to between 50° and 60° at night, favoring the accumulation of phenolic compounds.

Fermentation in stainless steel tanks at controlled temperatures between 75.2°F and 80.6°F with 14 to 16 days of contact with the skins.

90% Sangiovese, 5% Cabernet Sauvignon, 5% Merlot

The growing season of 2014/2015 was quite regular without extreme events. Winter was mild with temperatures falling to freezing only at the end of December and for parts January and February. Although a little cold at the beginning, Spring also showed average temperatures followed by a warm May and June which favored a perfect flowering and veraison. Rainfall was not excessive at only about 6 inches. Summer began earlier, with high temperatures by the end of June recorded at peaks between 93°F and 95°F. July was also particularly warm with peaks at around 104°F. Rainfall was scarce at approximately 4 inches, but ample water supplies during the Winter and Spring months prevented drought stress. September and October showed perfect weather conditions with significant day-to-night temperature ranges favoring the accumulation of color and polyphenols in the grapes.

Fermentation takes place in stainless steel tanks at controlled temperatures between 75.2°F and 80.6°F with approximately 2 weeks of contact with the skins. The blend is aged for 21 months in tonneaux followed by 3 to 6 months of bottle.

90% Sangiovese, 5% Cabernet Sauvignon, 5% Merlot