2024 Technical Specifications
Alcohol 13.5%
pH 3.66
Total Acidity 5.7 g/L
Grape Varieties Mainly Syrah, followed by Merlot, Cabernet Sauvignon, Petit Verdot and Cabernet Franc
Classification Toscana IGT Rosso
Region Toscana
Soil Part clay and part bolgheri conglomerate; warmer, Predominantly sandy soils are used for syrah
Harvest Dates Began in early September with Syrah and Merlot; Petit Verdot followed around mid-September, then Cabernet Franc; Cabernet Sauvignon concluded harvest in the first week of October
Fermentation Vessels Temperature-controlled steel tanks
Production Details Vines are spurred-cordon trained at 6,500 vines/ha. Grapes were selected on a vibrating conveyor, destemmed and crushed, with varieties kept separate. Alcoholic fermentation and maceration took place at no more than 28°C for 14–21 days in temperature-controlled steel tanks. After spontaneous malolactic fermentation, the blend aged for about six months, partly in stainless steel and partly in wood, before bottling.
Tasting Notes Lively purple-red with violet reflections; violet, berries, peppery spice, myrtle, rosemary, integrated wood and roasting nuances; fresh, enveloping and medium-bodied with smooth tannins and persistent finish
Sources: www.biserno.it ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 14.0%
pH 3.7
Total Acidity 5.37 g/L
Grape Varieties Mainly Syrah, followed by Merlot, Cabernet Sauvignon, Petit Verdot and Cabernet Franc
Classification Toscana IGT Rosso
Region Toscana
Soil Part clay and part bolgheri conglomerate; warmer, Predominantly sandy soils are used for syrah
Harvest Dates Began toward the end of August with Syrah and Merlot; Petit Verdot followed in mid-September; Cabernet Franc and Cabernet Sauvignon were completed before the end of September
Fermentation Vessels Temperature-controlled steel tanks
Production Details Vines are spurred-cordon trained at 6,500 vines/ha. Grapes were selected on a vibrating conveyor, destemmed and crushed, with varieties kept separate. Alcoholic fermentation and maceration took place at no more than 28°C for 14–21 days in temperature-controlled steel tanks. After spontaneous malolactic fermentation, the blend aged for about seven months, partly in steel and partly in wood, before bottling.
Tasting Notes Purple-red with violet reflections; violet, berries, peppery spice, myrtle, rosemary, integrated wood and roasting nuances; fresh and medium-bodied with smooth tannins and persistent finish
Sources: www.biserno.it ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 14.0%
pH 3.68
Total Acidity 5.2 g/L
Grape Varieties Mainly Syrah, followed by Merlot, Cabernet Sauvignon, Petit Verdot and Cabernet Franc
Classification Toscana IGT Rosso
Region Toscana
Soil Part clay and part bolgheri conglomerate; warmer, Predominantly sandy soils are used for syrah
Harvest Dates Began toward the end of August with Syrah and Merlot; Petit Verdot followed in mid-September; Cabernet Franc and Cabernet Sauvignon were completed before the end of September
Fermentation Vessels Temperature-controlled steel tanks
Production Details Vines are spurred-cordon trained at 6,500 vines/ha. Grapes were selected on a vibrating conveyor, destemmed and crushed, with varieties kept separate. Alcoholic fermentation and maceration took place at no more than 28°C for 14–21 days in temperature-controlled steel tanks. After spontaneous malolactic fermentation, the blended wine aged for about five months before bottling; the maturation vessel is not specified.
Tasting Notes Deep purplish red with violet hues; cherry, sour cherry, peppery and woody spice, rosemary and myrtle; fresh, vibrant and juicy with red fruit, rounded tannins and persistent finish
Sources: www.biserno.it ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 14.0%
pH 3.64
Grape Varieties 45% Syrah, 28% Merlot, 13% Cabernet Franc, 7% Cabernet Sauvignon and 7% other red grapes
Classification Toscana IGT Rosso
Region Toscana
Soil Part clay and part bolgheri conglomerate; warmer, Predominantly sandy soils are used for syrah
Harvest Dates Merlot harvest began in the first week of September 2021; the final Cabernet Sauvignon vineyard was harvested in the first week of October 2021
Fermentation Vessels Temperature-controlled steel tanks
Oak Types French oak
Used Oak Only Yes
Production Details Vines are spurred-cordon trained at 6,500 vines/ha. Grapes were conveyor-selected, destemmed and softly crushed, then fermented at about 28°C for 14–21 days in temperature-controlled steel tanks. Forty percent aged in used French oak barriques for at least four months, with the remainder in steel. The analytical panel also reports acidity of 4.95 g/L, but does not state its acid-equivalent basis.
Tasting Notes Ruby red with purple hues; ripe red fruit, Mediterranean scrub, fresh tobacco and spice; smooth and silky with a fresh acidic line and crisp, persistent finish
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2020 Technical Specifications
Alcohol 14.0%
pH 3.75
Grape Varieties 39% Syrah, 23% Merlot, 14% Cabernet Franc, 12% Cabernet Sauvignon, 4% Petit Verdot and 8% other red grapes
Classification Toscana IGT Rosso
Region Toscana
Soil Part clay and part bolgheri conglomerate; warmer, Sandier soils are used for syrah
Harvest Dates Syrah harvest began in the first week of September 2020; Merlot began in the second week, followed by Cabernet Franc; Cabernet Sauvignon and Petit Verdot concluded in the first week of October 2020
Fermentation Vessels Temperature-controlled steel tanks
Oak Types French oak
Used Oak Only Yes
Production Details Vines are spurred-cordon trained at 6,500 vines/ha. Grapes were conveyor-selected, destemmed and softly crushed, then fermented at about 28°C for 14–21 days in temperature-controlled steel tanks. Forty percent aged in used French oak barriques for at least four months, with the remainder in steel. The analytical panel also reports acidity of 4.74 g/L, but does not state its acid-equivalent basis.
Tasting Notes Medium-deep purplish red; violet, fresh tobacco, cherry and blackberry; decisive and enveloping with ripe defined tannins, fresh acidity and an energetic finish
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2019 Technical Specifications
Alcohol 14.0%
pH 3.7
Grape Varieties 30% Merlot, 34% Syrah and 36% combined Cabernet Sauvignon, Cabernet Franc, Petit Verdot and other local red varieties
Classification Toscana IGT Rosso
Region Toscana
Soil Part clay and part bolgheri conglomerate; warmer, Sandier soils are used for syrah
Harvest Dates Harvest began in the first week of September with Syrah and Merlot and finished with Cabernet Franc and Cabernet Sauvignon during the last week of September and first week of October 2019
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Destemming Followed By Soft Pressing
Oak Types French oak
Used Oak Only Yes
Production Details Vines are spurred-cordon trained at 6,500 vines/ha. Grapes were selected on a vibrating belt, destemmed and softly pressed, then fermented at about 28°C for 14–21 days in temperature-controlled stainless-steel tanks. Forty percent aged in used French oak barriques for at least four months, with the remainder in stainless steel. The analytical panel also reports acidity of 4.8 g/L, but does not state its acid-equivalent basis.
Tasting Notes Dark red with a bright rim; hedgerow, raspberry, blueberry and white-chocolate notes; dynamic, generous and taut, with structure, approachability and sustained length
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Producer Information
Website
Address
Via Bolgherese, 5, 57020 Bibbona (LI), Italy
Phone
+39 0586 671099
Email
Owner
Antinori Family (Piero and Lodovico)
Cellarmaster
Niccolò Marzichi Lenzi (CEO)