Toscana IGT Sangiovese
Lo Scudiere

When the supporting actor becomes the protagonist: character, intensity, harmony.

Fabio Motta approached the Sangiovese grape during his experience with Michele Satta and it is still one of the varieties he loves best. Depending on the ripeness and on the climatic trend during the year, 20-30% of the grapes are left whole on the cluster. Thanks to the presence of the stalks, whole cluster fermentation conveys finesse and floral notes to the wine. Fermentation with a part of the whole cluster avoids the over-ripening – and potency – that Sangiovese can transmit when grown in the Bolgheri microclimate.

Grape

100% Sangiovese.

Soil

Sandy – sedimentary clay.

Harvesting period

Mid-September.

Training system

Guyot

Vineyard exposure

Southwest, 50 metres a.s.l

Vinification and ageing

Vinification takes place in 30 hl truncated conical wooden vats. 25% of the grapes ferment in whole bunches. The fre-quency and duration of pumping over depends on the results of the tastings, which are carried out daily. Maceration lasts over a month. After drawing off and malo-lactic fermentation, the wine is aged in used barriques for at least a year. This is followed by an additional year of bottle ageing.