This wine is produced from a six...
This wine is produced from a six acre (fifteen hectare) vineyard in the Santa Pia sub-zone of the appellation, one of the most renowned areas for the realization of high level Vino Nobile di Montepulciano of the entire production zone. The vineyard is planted to Sangiovese (locally known as Prugnolo Gentile), carefully selected over the years to create a cru which expresses the finest characteristics of the zone. The La Braccesca estate, which covers just over 1,037 acres (420 hectares) of land, consists of two separate blocks: the historic nucleus of the property is located near Montepulciano with some 254 acres (103 hectares) of vineyards in the finest sub-zones for the production of Vino Nobile, while the more recent part, with 400 acres (162 hectares) of vineyards, is situated at the foot of the hills surrounding the nearby town of Cortona. The first vintage to be produced was the 1990
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NOBILE DI MONTEPULCIANO VIGNETO SANTA PIA
Vino Nobile di Montepulciano D.O.C.G. Riserva
100% Prugnolo Gentile
Autumn saw mild temperatures with scarce precipitation followed by winter 2016 that started out with warm dry weather. These climatic conditions persisted until the end of March and determined bud break 10-15 days earlier than average. Temperatures cooled off at the end of April slowing down shoot growth, partially counterbalancing premature growth. The first half of summer was rainy accompanied by cool temperatures. Halfway through July, a hailstorm struck the area causing some damage to vineyards facing southwest. However, berries were still at an early stage of development and damaged grapes were promptly removed from the vines therefore we were able to harvest perfectly healthy grapes although quantities were slightly lower. The month of August brought beautiful weather and excellent temperature fluctuations between day and night; conditions that allowed a normal, gradual ripening phase and optimal development of phenolic and aromatic compounds. Harvesting of Sangiovese began at the end of September
Grapes were brought to the cellar and immediately destemmed and gently crushed. The must was transferred to stainless steel tanks where alcoholic fermentation occurred at a controlled temperature of 26-28 °C( 80-82 °F), a method that preserves Sangiovese’s typical aromas. Maceration on the skins lasted for 20 days and upon completion of the process, the wine was transferred to 500 liter tonneaux for malolactic fermentation and barrel aging that lasted for approximately 12 months. The wine was then aged in bottles for an additional 20 months before being released for sale
Santa Pia 2016 is an intense ruby red color. The nose is dominated by fragrant notes of violets, typical of Sangiovese, nicely balanced with spicy hints of vanilla. The palate is fresh, savory and vibrant with silky tannins. Its finish is lengthy, ample with a notable aftertaste of vanilla