We use cookies to offer the best possible user experience on our website. We also use third-party cookies, to deliver personalised advertisement messages. By using our website you agree, that cookies can be saved on your device. Further information on the cookies used and on how to disable them can be found here.
 
 

 

Poggio ai Ginepri - 2011

After a long and hard winter, with unusually low average temperatures ranging between 0 and 7° C, the spring was marked by abundant rains which continued
throughout May. Even during the spring months, the temperatures were below average.
It was only in June that temperatures rose and reached the average seasonal values around 22° C, with a few hot days up to 31° C, which favored plant growth. The
subsequent summer months were sunny and very hot, with the exception of 2 days of summer thunderstorms at the end of July, it almost never rained. The last weeks of
August were very hot, and the highest temperatures even reached 35° C. 
Given such a hot and dry August, harvesting began well in advance, as early as August 27. The first grapes to be collected were Merlot grapes from the warmest, most muddysandy plots of land. At the end of the first week of September, Cabernet Franc harvesting began and was followed by that of Syrah. Merlot harvesting from the Crus of the estate ended on September 21.
September continued without heavy rainfalls, which sped up harvest times. Cabernet Sauvignon was entirely harvested in the last ten days of the month. This plot-based harvest prevented the withering and over-ripening of grapes even in a hot year like this one. Although the alcohol strength will be higher, the level of phenolic maturity is ideal. Merlot is the variety which has benefited most from the weather in 2011, expressing more intense aromas and an excellent structural quality.
 

Classification: DOC Bolgheri Rosso
Vintage: 2011
Grape varieties: 40% Cabernet Sauvignon, 30% Syrah, 25% Merlot e 5% Petit Verdot.

After destemming and soft crushing the different grape varieties were vinified separately.
Fermentation and maceration took place in stainless steel vats for 15-20 days at a controlled temperature within 28° C.
Part of the wine was then transferred into used 225 l French and Hungarian oak barrels, where malolactic fermentation was completed and the wine was aged for about 8 months. The other 50% of the wine remained in stainless steel tanks for the fining and was then blended before bottling.
Alcohol degree: 14%

Intense and deep ruby colour with purple reflexes. The nose is quite fresh and it does not represent the vintage with its fragrance of white flower, a prelude to fresh cherry and blackberry. The palate is sweet and has a well-balanced structure; the tannins are present, but in harmony with the wine freshness. The ending is slightly grassy and tends to delicate spicy notes.

 
Impressum . Cookies . Sitemap