Designation: Toscano La Vigna di Laura
History of the wine: This wine is composed of grapes chosen during the harvest. The high quality grapes come from both old and new vineyards. Aging takes place in both small and large oak barrels. Freshness and complexity are the two essential characteristics of the flavour of this wine, reflecting our family wine-making tradition.
Grapes: Sangiovese 90%, other red grapes such as canaiolo 10%.
Production area: Chianti hills between 250 and 400 m above sea level with southern/southwestern exposure exposure.
Terrain: Clayey, calcareous marl.
Growing system: Spurred cordon with 6-8 buds.
Yield per hectare: maximum 70 quintali (100 kg).
Harvesting: Selected bunches of grapes are harvested by hand during the last ten days of September and the first few days of October.
Vinification: The grapes are vinified at a controlled temperature of between 25° C and 28° C. The maceration occurs over 12-15 days with repeated pump-overs and delestage (rack and return) the malalactic fermentation already completed.
Maturation and aging: The wine is moved to French oak barrels (50%) and Slavonic oak barrels (50%) for approximately 10 to 12 months.
Refinement in bottles has a duration of 12 months at a stable temperature of 15° C and 16° C.
Type of bottle: Bourdeaux.
Colour: Deep ruby red with violet highlights.
Aroma: Floral perfumes with hints of small red fruits.
Taste: Full and round taste in the mouth, soft tannins, good structure and persistent finish.