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VICARIO Sangiovese In Villa


2010 Vintage – 100% Sangiovese

Alcohol: 14.5%

Region: DOC Cortona area, Tuscany, Italy

Varietal: Sangiovese, whose name derives from the Latin for the "blood of Jove", is Italy's most widely planted variety and particularly the signature red wine grape of Tuscany, where it is believed it originated. It produces wines that are spicy, have high acidity, moderate to high tannins with smooth texture and medium body. The flavors have a hint of earthiness and are usually not boldly fruity.

Vineyard: The vineyard of S.A. Sant’Andrea a Bacialla SRL, where the wine is produced, covers a total of 10 acres in the DOC production area of Cortona, on the hills overlooking the Chiana valley, not far from the shores of lake Trasimeno. Situated at an altitude of between 380 and 430 meters above sea level with southwestern exposures, the vines are planted at a density of about 2100 vines/acre kept at simple Guyot cordon. Although the certification is currently pending, S.A. Sant’Andrea a Bacialla SRL practices organic/biodynamic viticulture.

Soil: The soil shows Pleistocene sedimentation with a strong fluvial clay origin and layers of low lime content sand, technically a type of marl, formed under freshwater conditions with variable amounts of clays and silt, corresponding with the end of the last glacial period. A few sections still show the result of the Tertiary period uplifting of the seabed 50 million years which left interposed areas of layers of sandstone with more markedly clayey soil.

Harvesting: Harvested in early October, exclusively by hand

Winemaking: Grapes were fermented in stainless steel tanks without the addition of sulfites or extraneous yeasts. The natural alcoholic fermentation of the must followed over a span of 30-35 days with daily delicate pump-over and a naturally occurring maximum temperature of 28°C. The free-run wine was pumped off into a single Slavonia oak barrel. Full malolactic fermentation naturally occurred in the spring, giving the wine more time to acquire aroma with the interaction of the wine and wood tannins. It rested on its natural yeasts till it was bottled.

Tasting Notes: A meditation wine with deep red and purple hues. Black fruit, spice and tannin aromas, with mineral accents. Astonishing dry taste with developed tannins, black-fruit flavors with persistent acidity and a lingering finish.

Food Pairings: Serve with robust meat fare, such as braised beef and game.

Serving Temperature: 16-18°C