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100% Sangiovese grapes selected from both our 2006 vineyard and our historic 1971 vineyard.
The harvest is performed entirely by hand using small 15 kg cases. Grapes are entirely destemmed with light crushing followed by spontaneous alcoholic fermentation in an open 35 hl truncated conical wooden vat. Total duration of maceration: 16/18 days.
After the start of alcoholic fermentation, pumping over for the first week, and afterwards pumping over and manually punching down in alternation.
Malolactic fermentation is completed in stainless steel tanks. The wine is aged in various sizes of wood (15 hl vat, tonneaux, and barrique).
Limited production of approximately 3800 bottles. During the vinification of the Rosso di Montepulciano it is our aim to express the fruit with clarity and precision, remaining faithful to the Sangiovese grape and the terroir.
While Fabio began working the Aiola Vecchia vineyard in the autumn of 2024 to prepare the vines for our first harvest in 2025, we couldn’t wait to share a first taste of our journey. So, we produced a 2024 Rosso di Montepulciano, to begin sharing the Aiola Vecchia story.
For this special edition, Fabio selected grapes from a site in one of Montepulciano’s most esteemed areas, personally overseeing every phase of the production. Although these grapes did not come from our own soil and we couldn’t use the state-of-the art equipment we have today, the 2024 Rosso already reflects to some extend Fabio’s deep experience and skills. With its expressive nose and refined balance, it stands as a beautiful promise of the excellence to come from our 2025 Rosso.
Produced from 100% Merlot grapes
Harvested by hand in small 15 kg cases during the early morning hours to contain the temperature of the grapes and prevent oxidation.
We employ soft pressing, of whole bunches and/or destemmed grapes, allowing a brief contact of the must with the grapes, depending on the ripeness of the grapes in order to achieve the desired color and a refined low tannin profile. After 24 to 48 hours of remaining static at low temperature, the must is sent for alcoholic fermentation. We favor spontaneous fermentation at a controlled temperature of ca. 20 degrees . Both alcoholic fermentation and aging take place in stainless steel.
