History Over the 2009 harvest we undertook for the first time the vinification of a hill of Sangiovese bearing the winery’s most antique grapes. This confronted the team with the most onerous task for a Tuscan winery: to produce an excellent Sangiovese single-variety
Components Vigna Vecchia is a selection of the oldest Sangiovese grapes in our vineyards. It is harvested in the Poggia Alta, a vineyard set up in the 1960s on gravelly drainage soil, with acid pH and facing East.
Refinement and ageing The wine’s ageing takes place in 300 and 500 litres medium-toasted French oak tonneaux for about 12 months. Once the cuvée has been formed, the wine rests in a concrete tank. Before being bottled it is made undergo mild filtering. Vigna Vecchia is produced in about 300 magnums per vintage. The bottles rest in the cellar for about six months before being put on the market.
Organoleptic profile Beautifully luminous wine of a light purple colour. The olfactory profile is dominated by mammola (violet) and rosa canina followed by fresh red fruit such as marasca cherry, red currant and pomegranate. In the mouth, the taste is sharp and fruity. The tannin flaunts the typical Sangiovese’s pungent feel. After swallowing, it reveals a long aftertaste, with strong saliva stimulation due to the acidity. The finish is tasty and mineral. It matches well red meat dishes, such as Chianina tagliata with Tuscan olive oil and flakes of parmesan cheese. It is also excellent with well-aged cheeses or sweet blue cheeses. This wine lends itself well to a very long ageing, between 15 and 20 years.