Gallery

Tolaini (Italy)

Picconero


Winemaking

Grapes are firstly selected during harvest in the vineyard and then on the sorting table when they arrive to the winery; they are destemmed and the whole berries are immediately put into French oak fermenters.

Alcoholic fermentation The temperature is computer controlled in the tanks where the must is kept in contact with the skins for about 30 days; manual pigiage and remontage are done frequently, throughout the day every 4-6 hours and weekly one delestage is done.

Malolactic fermentation French oak barriques (100% new) Maturation On fine lees for 6 months in barriques 


Grapes

65% Merlot and 35% Cabernet Franc Yield: 50 qt./ha

Area of production

Chianti Classico, Tuscany, Italy

Soil

Lime and clay with a considerable presence of gravel size stones

Vineyard technique

Vine age Plantings completed in spring 2000
Plant density 6,900-11,000 plants per hectare
Production 7900 bottles (2009); 16,500 bottles (2010); 15,500 bottles (2011) Aging 18 months in barriques, 12 months in bottle 

Tasting notes

Rich, concentrated and muscular, yet wonderfully balanced with big tannins and deep tiers of cherry, plums and wild berries, and nuances of spice, vanilla and licorice. A long flavorful aftertaste echoes with juicy fruit and mouthwatering tannins for minutes afterwards. Sensual and young, this wine promises a long life in the bottle. Note: Some sediment may occur in the bottom of the bottle as the wine is not filtered