Description

An intense and full-bodied blend with red fruits layered with herbaceous notes and a spicy background, juicy and fragrant with a relaxed finish.

The grapes come from estate vineyards in Maremma, a region in the South of Tuscany near the sea. The microclimate benefits from breezy winds, which have a cooling and ventilating effect on the vines, imparting natural freshness to the grapes while keeping the canopies healthy. The terroir is distinctive with a higher proportion of sand and less clay in the soil, which allows for good drainage and encourages the vines to grow deep root systems in search of nutrients. The vines are trained according to the Guyot method which allows good air circulation maintaining healthy fruit and good sun exposure to the canopy. Castello Vicchiomaggio is fully certified sustainable by VIVA, with reduced chemicals employed in the vineyard and biodiversity encouraged. The grapes are manually harvested at optimum maturity.

This wine was vinified with minimal intervention. Fermentation took place with natural yeasts in small 50-hectolitre stainless steel tanks, lasting for 12 days. The wine was then transferred to terracotta amphorae, where it matured for 10 -12 months. The clay used for the amphorae comes from a small town, Impruneta, six miles from Castello Vicchiomaggio. Clay has unique, natural characteristics which are ideal for wine maturation; it is not subject to rapid temperature fluctuations, clay’s specific molecular structure offers good exchange of oxygen which ensures an ideal maturation cycle and as a neutral material it allows for the full expression of the variety and terroir.