Fattoria Selvapiana

Chianti Rufina Wines and Olive Oils, Tuscany, Italy, Vigneto Bucerchiale, Selvapiana Chianti Rufina, Selvapiana Pomino Rosso Doc, Villa Di Petrognano Vendemmia, Pomino doc, Fornace, Syrah, Vin Santo del Chianti Rufina

Fornace

Igt Toscana 2011 Fornace


Igt Toscana 2011 Fornace

Vintage: Winter was quite mild and rainy. Spring warmer than usually allowed an erlier bud breaking, ten days ahead than normal period.
April was quite warm and good rainfall in May and June helped the vines to have a perfect growing. Summer was never too warm with cold nights, that allowed a excellent grape ripening. Last days of August temperature above seasonal average made the harvest start in the first days of September.
Grapes were healthy, rich, and very well balanced.
Vineyards location: Municipality of Rufina, vigneto Fornace and Casanova.
Soil type: Medium density,clay and limestone,dry and stony well drained.
Altitudine: 250 – 300 metri slm (650 feet).
Grape variety: Merlot 40%, Cabernet Sauvignon 40%, Cabernet Franc 20%.
Exposure: North North-west.
Age of the vines: 24 years vigneto Fornace, 15 vigneto Casanova.
Training: spur pruned cordon trained.
Vineyards density: 5200vines/ha.
Yiedl: 60 q.li/ha – 40hl/ha – 2.00tons/acre.
Harvest: Hand harvested. Merlot mid September – Sangiovese and Cabernet Sauvignon first days of October.
Vinification: In stainless steel at 28°-30° C (80°82° F), with all natural yeasts. Fermentation and maceration last for 25 days. Malolactic fermantition takes place immediately after the alcoholic.
Ageing: French oak barriques.
Bottling: March 2014.
Main analytical data: Alcohol 14,50%, Total acidity 5,40 g/l, Dry extract 29,60 g/l.
Serving suggestions: 16° pairing with pork, game.
Life in bottle: 25 years.
Bottles produced: 3300 bordolesi.

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In this section you can download the technical data sheet (PDF format) for the following vintages:
Fornace 2011

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