southern exposure on rolling hillsides.

Poggio Sant’Enrico Piccolo planted in 1978, Poggio Sant’Enrico Grande planted in 1995 at a density of 2.80x0.80 meters (~9x3 ft), equivalent to 4,464 vines/ha (1,860/ac).

trained to a bilateral cordon with vertical shoot positioning.

100% Sangiovese, Clone SS-F9-A 5-48 on 420A rootstock.

deep, sedimentary, with sandy clay and limestone.

The winter months were cold and rainy as normal. Spring started cool and wet then turned mild. Flowering was abundant followed by a good set. Verasion started uniformly during the first half of July. Summer was warm and sunny, with above average temperatures reaching on some occasions up to 36-40°C (96-103°F).

small lot fermentation at 25-30°C (77-86°F), using indigenous (wild) yeast in small cement vats. Twelve day maceration with frequent aerations, pump-overs and punch-downs of the cap for optimum polyphenol extraction.

it was placed in small (lt.225) new French and American oak barrels for 12 months

in our temperature controlled cellar for over 45 months. Color: dark, deep, blackish-ruby hue.

bold and intense, with black fruit and plum aromas, black pepper, walnut and hints of vanilla

full-bodied palate with exceptional black fruit intensity. Big structure with supple tannins and a long, persistent finish

Alcohol 13.55%, total acidity 5.80 per thousand, color 13.82, sugar 12 per thousand, polyphenols 3,375 mg/l, dry extract 31.05 g/l.