Latest Technical Specifications · 2022
Grape Varieties Aleatico
Classification Sovana DOC Superiore
Region Sovana
Soil Flat volcanic-origin soil with tuffaceous substrates
Harvest Dates First week of September 2022, in multiple selective passes
Fermentation Vessels Stainless-steel tanks
Pressing Method Gentle Crushing
Production Details At harvest, the grapes were divided into two portions: one was vinified immediately and the other was air-dried for approximately one month in dry, well-ventilated rooms. Both portions followed the same process. Following gentle crushing, maceration in stainless steel lasted approximately one week. Fermentation was conducted below 20 °C and halted by rapidly lowering the temperature once the desired sugar level was reached; the wine was then held at low temperature until bottling.
Tasting Notes Bright ruby red; wild rose, strawberry and cherry; balanced sweetness and freshness; rose and red-fruit finish
2022 Technical Specifications
Grape Varieties Aleatico
Classification Sovana DOC Superiore
Region Sovana
Soil Flat volcanic-origin soil with tuffaceous substrates
Harvest Dates First week of September 2022, in multiple selective passes
Fermentation Vessels Stainless-steel tanks
Pressing Method Gentle Crushing
Production Details At harvest, the grapes were divided into two portions: one was vinified immediately and the other was air-dried for approximately one month in dry, well-ventilated rooms. Both portions followed the same process. Following gentle crushing, maceration in stainless steel lasted approximately one week. Fermentation was conducted below 20 °C and halted by rapidly lowering the temperature once the desired sugar level was reached; the wine was then held at low temperature until bottling.
Tasting Notes Bright ruby red; wild rose, strawberry and cherry; balanced sweetness and freshness; rose and red-fruit finish
2020 Technical Specifications
Grape Varieties Aleatico
Classification Sovana DOC Superiore
Region Sovana
Harvest Dates Began in the first week of September 2020, with progressive selective passes
Fermentation Vessels Stainless-steel tanks
Pressing Method Gentle Crushing
Production Details The grapes were divided into two portions: one was fermented immediately and the other was air-dried for approximately one month in ventilated drying rooms. Both lots then received the same treatment. Skin maceration in stainless steel lasted approximately one week. Fermentation did not exceed 20 °C and was stopped by rapidly lowering the temperature at the desired sugar concentration; the wine was held at controlled low temperature until bottling.
Tasting Notes Bright ruby red; wild rose, cherry and plum; balance between sweetness and freshness; rose-dominated finish
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2019 Technical Specifications
Grape Varieties Aleatico
Classification Sovana DOC Superiore
Region Sovana
Harvest Dates Began during the second ten-day period of October 2019
Fermentation Vessels Stainless-steel tanks
Pressing Method Gentle Crushing
Production Details The grapes were divided into two portions: one was vinified immediately and the other air-dried for approximately one month in dry, well-ventilated rooms. Both portions followed the same process. Maceration in stainless steel lasted approximately one week; fermentation was conducted below 20 °C and stopped by rapidly lowering the temperature once the desired sugar level was reached. The wine was held at low temperature until bottling.
Tasting Notes Bright ruby red; wild rose and ripe red fruit; balanced sweetness and freshness; varietal rose finish
Sources: www.antinori.it ↗ · Compare this vintage
2013 Technical Specifications
Grape Varieties Aleatico
Classification Sovana DOC Superiore
Region Sovana
Pressing Method Very Gentle Crushing
Production Details The harvested grapes were divided into two portions: one was vinified immediately and the other was air-dried for approximately one month in dry, well-ventilated rooms. Both portions then followed the same process. Maceration lasted approximately one week, followed by separation from the skins and alcoholic fermentation below 20 °C. Fermentation was stopped by rapidly lowering the temperature at the desired sugar level, and the wine was held at low temperature until bottling.
Tasting Notes Ruby red; rose, ripe plum and strawberry; sweet and velvety palate; varietal finish
Sources: www.antinori.it ↗ · Compare this vintage
2009 Technical Specifications
Grape Varieties Aleatico
Region Sovana
Harvest Dates End of September 2009
Pressing Method Very Gentle Destemming And Crushing
Production Details Fully ripe grapes were divided into two portions: one was vinified immediately and the other was air-dried for approximately one month in dry, well-ventilated rooms. After very gentle destemming and crushing, the grapes underwent approximately one week of cold maceration, followed by separation from the skins and alcoholic fermentation below 20 °C. Fermentation was stopped by rapidly lowering the temperature at the desired sugar level, and the wine was held at low temperature until bottling.
Tasting Notes Dog rose, tea, ripe plum and strawberry; enveloping, dense and velvety palate; fruity and floral varietal finish
Sources: www.antinori.it ↗ · Compare this vintage