Guadipiani – Toscana I.G.T. red wine

Classification: Red I.G.T. Toscana
Years of production: since 2003 – not produced in 2004
Blend: Sangiovese 70% e Cabernet Sauvignon 30%
Average production: between 2.000 and
5.000 bottles per year

The climate vintage: a density of 7500 vines per hectar together with the summer thinning of the grapes allows for a production of roughly 0.8-1.0 kg of high quality grapes per vine.

The main argicoltural operations are all done by hand (green pruning, grape thinning and picking). We pay great attention to the preparation of the soil in order to favour the storage of rain water, maintain the balance of nutritive elements, which allows for their optimal exchange with the vine roots and for a homogeneous ripening of the fruits.

After a successful experimental stage in 2008 all vineyards are conducted organically with the collaboration of Dr. Ruggero Mazzilli and his Experimental Station for Substainable Grape Growing that collaborates with the Universities of Pisa and Florence.

Vinification: after randomly sampling the grapes in order to determine the optimal degree of ripness the best grapes are hand picked, squeezed and left to ferment in stainless steel vats keeping the two varieties separate from one another. Maceration and fermentation last approximately 20 days at constant temperature during which daily “delestage” is performed. Once the fermenting process is finished the two varieties are put in french oak tonneauxs of first, second and third passage where the wine is left for approximately 9 to 10 months. After the summer the two varieties are blended and bottled then the wine is left in the bottles for six months before going on sale.

Characteristics: color is intense ruby red with a fragrant nose that recalls red fruits followd by more complex spices. The wine is of excellent structure, well balanced, with soft tannins and good persistence.