3 CRU Toscana Red 2019 vintage Set of 3 Bottles - Castello di Montepò 750ml x 3btl

The 2019 vintage was characterized by abundant rainfall and low temperatures until June. As can be seen from the graph, in the period 1 April – 1 June the cumulative rainfall was 362 mm, with average temperatures of 12.3°C, minimums of 1.8°C and maximums of 21.5°C. The following months were balanced with maximum temperatures not exceeding 36°C and a temperature range of 21°C. The rains arrived at the end of July and mid-September and the temperatures, above average in the final ripening period, ensured the excellent growth of the grapes and their excellent ripening. Precipitation from April 1 to October 7: 798 mm.

Cru Maceone 2019 Sangiovese Grosso BBS11

The harvest began on 25 September, carried out in boxes of 10 kg each and every 50 boxes they were delivered to the cellar to shorten the time spent in the field. Delicate destemming, with soft pressing and fermentation in 75 hl truncated conical steel vats, lowering the temperature to 23°C. After the beginning of fermentation, a Delestages was carried out every day, waiting 6 hours before reuniting the liquid parts through a light pumping over. For this Cru, the delestage was repeated for 5 consecutive days and then only a slight daily pumping over was carried out until, at the fermentation temperature of 26°C, the sugars ran out. After the first fermentation, we transferred the wine to a 30 hl stainless steel vat to start the maleolactic fermentation. With the complete degradation of the malic acid, we began the batonage work of the fine lees, which is fundamental for the qualitative complexity of the Cru Maceone. On 25 January 2020 the passage into new Taransaud T5 barriques. Bottled on 1st September 2021.

Cru Poggio Ferro 2019 Sangiovese Grosso BBS11

La vendemmia è iniziata il 25 settembre, effettuata in cassette da 10 kg ciascuna ed ogni 50 cassette esse venivano consegnate in cantina per accorciare i tempi di permanenza in campo. Diraspatura delicata, con pressatura soffice e fermentazione in tini troncoconici di acciaio da 75 hL, abbassando la temperatura a 23°C. Dopo l'inizio della fermentazione, si è proceduto ad effettuare un Delestages tutti i giorni attendendo 6 ore prima di riunire le parti liquide attraverso un leggero rimontaggio. Per questo Cru, il Delestage è stato ripetuto per 5 giorni e poi si è svolto solo un leggero rimontaggio giornaliero fino a quando, alla temperatura di fermentazione di 26°C, gli zuccheri si sono esauriti. Dopo la prima fermentazione, abbiamo trasferito il vino in un tino di acciaio inox da 30 hL per iniziare la fermentazione maleolattica. Con la completa degradazione dell'acido malico, abbiamo iniziato il lavoro di batonage delle fecce fini, fondamentale per la complessità qualitativa del Cru Santa Margherita. Trasferito in una nuova botte di rovere da 28 hL da Stockinger il 30 gennaio 2020. Imbottigliato il 1 settembre 2021. 

Cru Fontecanese 2019 Cabernet Sauvignon 2019

The harvest began on September 26, carried out in boxes of 10 kg each and every 50, the boxes were delivered to the cellar to shorten the time spent in the field. Delicate destemming, with slightly more pronounced crushing than for Sangiovese, due to the thicker skin of the berries. Fermentation in 50 hl truncated conical steel tanks at a temperature of 25°C. After 2 days from the start of fermentation, 2 pumping overs per day were carried out which were repeated for 6 days, and then only a slight wetting of the skins until the sugar was gone. After the first fermentation we took only the first part of the draining and reduced it in a 30 hL container to start the maleolactic fermentation. At the end of the degradation of the malic acid, a slight racking was carried out followed by a month's rest in a steel vat. Moved in new wooden barrels with daily rotations with the lees. Bottled on 1st September 2021.

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