Winemaker Notes
The 2002 vintage was fermented in steel vats at controlled temperatures with a maceration period of 15 days for the the Merlot and the Cabernet Sauvignon and 12 days for the Sangiovese. The wine was then aged in French and American oak barriques for 14 months, one-third of the barriques being new ones.
The 2002 wine has produced excellent organoleptic results, given that the vinification and the fermentation process, as well as the extraction process during the maceration phase were all greatly satisfactory.
The wine is characterised by its excellent fulllness, gentleness and softness, having an organoleptic depth without sharpness. An excellent, very well-balanced structure and great persistence are already detectable on the palate. This wine's excellent polyphenol content already allows us to foresee excellent longevity.
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.