Selvapiana Pomino Rosso doc Villa Di Petrognano Vintage 2011
A great opportunity due to the friendship of the owner of Petrognano, Cecilia Galeotti Ottieri and Francesco Giuntini. Selvapiana rents this six hectares (13,23 acres). A unique and beautiful area situated at the foothills of the Appennines on the border between Tuscany and Emilia Romagna.
Pomino is one of the historical wine producing area of Tuscany. In 1716 the Granduke of Tuscany Cosimo III de’Medici made the first law to protect the most important wine appellations. POMINO was one of the four with CLASSICO, CARMIGNANO and VALDARNO SUPERIORE.
Selvapiana Pomino Rosso Doc Villa Di Petrognano Vintage 2011
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 in the Pomino village.
Soil type: Medium Galestro soil, dry and stony, well drained.
Altitudine: 400 metri s.l.m (1.200 feet).
Grape variety: Sangiovese 60% Cabernet Sauvignon 20% , Merlot 20%.
Exposure: South South-West .
Age of the vines: 6 years.
Training system: guyot.
Vineyards density: 7200vines/ha.
Yiedl: 70 q.li/ha – 45hl/ha – 2.50tons/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: Large French oak cask of 25 hl for Sangiovese; French oak barriques for Cabernet Sauvignon and Merlot.
Bottling: March 2014
Main analytical data: Alcohol 14%, Total acidity 5,40g/l, Dry extract 28 g/l.
Serving suggestions: 16°C (Fahrenheit) pairing with pasta with meat sauce, chicken, lamb.
Life in bottle: 15 years.
Bottles produced: 6000 bordolesi.
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