Grape Variety: Sangiovese
Oenologist: Alberto Antonini
Soil: Clay, schist, calcareous and limestone
First year of production: 2000
Every year, when “veraison” takes place, we reduce the yield to 4-5 bunches per plant. This considerably increases the concentration of the grapes, obtaining a more full-bodied and rich wine. The grapes are harvested by hand in the middle of October. After a final selection during the harvest, the grapes are brought into the cellar in small crates so they do not get squeshed. After being removed from stalks but before being pressed, they are placed in temperature controlled fermentation tanks. The presence of a large proportion of whole berries allows a slow and gradual start fermentation, almost a sort of “carbonic maceration”, meaning that fermentation starts inside the berries. This process favours the indigenous yeasts and conveys great finesse and complexity to the future wine, offering a good representation of the vineyards of origin. The “must” is left in contact with the skins for about three weeks to obtain maximum, but not excessive, extraction. Then it is poured into 300 litre barrels. The malo-lactic fermentation takes place directly in new, very finely textured French oak barriques which are carefully selected to emphasize the smoothness of the fruit and tannins.
Organoleptic characteristics: Suolo is a wine that really expresses the territory. It is dark ruby in colour, with its typical “nose” of complex red berry notes that all lovers of this wine will recognise immediately from vintage to vintage. With its good structure, Suolo is smooth and velvety, well-balanced overall, dark and mysterious, with superbly integrated oaky notes. The aftertaste lingers, with balsamic, earthy and persistent fruity scents. It presents notes of red berries, flowers, spices, liquorice, smoke and earthiness that are clearly outlined and perfumed in a magnificently pure and vibrant expression of Sangiovese which explodes on the palate. Suolo has excellent ageing potential, with a considerable potential capable of maturing for 10-15 years… for those patient enough to wait.
Wine pairing: Handmade pasta with meat sauce, grilled foods and seasoned cheese.