Aida

Tasting notes

Ruby red in colour, it opens on the nose with lively varietal hints of red pulp fruit and flowers. The primary scents of ripe cherry, plum, red rose and violet are in harmony with the light spicy notes. In the mouth it presents itself with a surprising finesse. The tannins, soft and silky, give the wine a balanced and harmonious structure. The refinement in wood gives the palate light nuances of vanilla, integrating perfectly with the freshness of the fruit. Enveloping and with a noteworthy persistence, it is an evolving wine. Further refinement in the bottle will give it greater complexity and will reveal further tertiary aromas.

An authentic wine that expresses itself with a strong personality in the glass, telling the unique characteristics of our land and the pure Sangiovese of the Val d'Orcia.

It pairs nicely with traditional Tuscan dishes: cured meats and medium-aged cheeses, pici with Chianina ragù, bread and legume soups, red meats and offal. Also worth trying with a tasty tomato fish soup.

Assaporare ad una temperatura tra i 16° e i 18°.

Denomination

TOSCANA IGT

Grapevine

Sangiovese 100%

Vintage

2022

Alcohol

13,5%

Number of bottles produced

1200

Training system and density

Spurred Cordon - 4.100 vines/ha

Age of the vineyard

5-10 years

Vineyard Exposure

South-West

Soil

Sandy - silty - clayey

Yield per Hectare

50 quintals

Harvest

By hand at the end of September

Dry and green pruning

Manual

Climatic trend of the vintage

Spring frosts and long period of drought from spring to midsummer, characterized by high temperatures and substantial absence of rain for months. Despite the extremely hot climate during the day, the vineyard did not suffer from a lack of water also due to the decisive contribution of the excellent composition of the soil. Our vineyard always undergoes strong temperature variations which allow correct and homogeneous ripening of the grapes. Perfect health of the grapes at harvest, dry climate, excellent aromatic composition, excellent year.

Winemaking

Fermentation on the skins for 15 days with frequent daily manual punching and delastage. Once the alcoholic and malolactic fermentation is completed, soft pressing with a manual press follows and the aging operations in barrique begin.