Box 6 bottles lt. 0,75
Structured, with character but also delicate as the best red Bolgheri...
Its fragrance and persistence fully express the terroir of this vocated...
The symbol of a land and its paths: a little metal plate, moved by the...
The oldest vineyard is dedicated to the lily, the flower that symbolises...
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|Winemaker||Azienda Agricola Colle Santa Mustiola - Chiusi (Siena)|
|Alcoholic strength||13,5% vol.|
|Awards||Veronelli Tre Stelle 92/100 - AIS Tre Viti - GAMBERO ROSSO Due Bicchieri|
VIGNA FLAVIA 2012 IGT Sangiovese Toscano
Territory and location: Chiusi
Grapes: 100% Sangiovese
Vineyard surface area: 2 hectars
Exposure: North – East
Altitude: hilly area, at 300 m. above sea level
Type of soil: flood soil with pliocenic sand.
Harvest: second part of October
Fermentation: 35 days steeping, of which 20 at “cappello sommerso”, an old, traditional also, spontaneous “malolattica” fermentation.
Ageing: 24 months in Slavonian oak barrels of 20/30 hl, followed by a 12 month ageing in bottles.
Notes on flavour: a delightfully, drinkeable wine capable, also, of improving with the passing of a few years. A fruit aroma with secondary spicy notes. A vibrant wine, fresh and greatly enjoyable, the tannin giving it a delightful touch
Gastronomy: first disches, complex second meat courses and seasoned cheeses.
Chiusi is an ancient, vocated land, whose territory includes this Farm. This Etruscan land 2500 years ago already excelled in the cultivation of the vine: history and territory are essential for the activity of this family Farm. The nature of the soil and the climate were the background to a significant effort in enhancing the existing wine heritage: years of research and testing have resulted in 28 selected clones of Sangiovese, of which 4 pre-phylloxera from an old vineyard sapling having a density of twenty thousand plants per hectare. Everything is joined to a great rigor in the vineyard and in the winery. It is in the cellar that culture and territory blend: its entrance is in fact a real completely preserved Etruscan tomb. There unfolds a series of tunnels obtained in a natural tuff cave with a natural constant temperature and humidity, leading to the real cellar itself, for vinification and aging.
The area's history and the energy of those who once occupied it are kept here and blend with modern viticulture but respectful of the ancient knowledge.
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