2009 La Porta di Vertine Chianti Classico DOCG
prossima uscita ….. coming soon!!
2008 LA PORTA DI VERTINE CHIANTI CLASSICO DOCG
About the wine:
This is the first vintage in which Sangiovese fruit was harvested from the Colle ai Lecci property and blended into the wines. The vineyards at Colle ai Lecci have a large proportion of old vines (40 years and older) producing minute quantities of very concentrated grapes.
After the arrival of the grapes into the cellar the fruit was destemmed but not crushed. This delays the beginning of fermentation and creates more regular and lower temperatures, an important factor, as the fruit is fermented without any temperature control. Fermentation is triggered by indigenous yeast and without any addition of sulphur. Remontage with aeration was used in the first couple of days to help start fermentation, and obtain good color extraction. The wine remained on the skins for three to four weeks, after which it was racked off into 25 hl old casks and tonneaux. The wine stayed on the fine lees without any racking or movement until the following harvest, after which it was racked off and transferred back into cask for another 8 months of ageing. After bottling the wine was estate cellared for an additional year.
Grape variety:
Sangiovese, Canaiolo, Colorino, Pugnitello
2007 LA PORTA DI VERTINE CHIANTI CLASSICO DOCG
About the wine:
From the Conca d’Oro vineyard in Vertine and the Campacci vineyard in Adine Sangiovese, Canaiolo, Colorino, Pugnitello were harvested from mid September on.
After arrival in the cellar the grapes were destemmed, but not crushed, and no sulphur was added either before or during the fermentation process. A very gentle fruit handling at every stage, from the hand picking in small cases to the soft pressing of the fermented skins, is considered paramount for the quality of the lees obtained later in the process.
Alcoholic fermentation took place in concrete vats without any direct temperature control and was performed by indigenous yeast only. This was followed by a prolonged maceration of two to three weeks, where the cap remains submerged in the young wine, after which the wine is racked into the barriques and double barriques with only a tiny quantity of new oak as not to mask the character of the fruit.
During this period it is very important to check the wine regularly and monitor for the possible level for reduction. This non interventionist approach is only possible with premium mature fruit, and the total absence of any vegetal, or “green” components. During this ageing phase the fine lees enrich the wine with polysaccharides, mannoproteins and other big molecules that add viscosity and mouthfeel. At the same time the lees contact uses up oxygen, allowing for ultra low sulphur dioxide addition to the wine.
After this period the wine was transferred to 25hl tonneaux where it remained for another 10 months followed by 12 months ageing in bottle.
Grape variety:
Sangiovese, Canaiolo, Colorino, Pugnitello
2006 La Porta di Vertine Chianti Classico DOCG
About the wine:
Fermented in stainless steel vats of 38hl and concrete vats of 10hl, the 2006 vintage is the first and last in which the international varieties, Cabernet Sauvignon and Merlot, were blended in as their tiny volume in 2006 did not permit a separate bottling.
During a very late harvest, taking place mid October, the grapes were hand picked and transported in small crates. After arrival in the cellar, the grapes were destemmed but not crushed and put into tanks without any addition of Sulphides. Indigenous yeast triggered off the fermentation without any aid of controlled temperature, as the natural low temperature of the cellar allows for a slow and regular vinification, preserving the elegant aromas of Sangiovese. The length and frequency of pumping over was entirely determined by the quality of the grapes. The end of the alcoholic fermentation was followed by only one delestage, in which the wine stays separately from the skins for the duration of an entire night. This unusual method allows for the temperature to go up in the skin mass, giving the yeast afinal boost to ferment any residual sugars left, while optimising the extraction.
After the fermentation the wine stayed on the skin for another two weeks before it was racked in barrique and tonneaux, in which it underwent malolactic fermentation. At this stage it was decided to use minimal quantities of sulphides. The wine remained for another ten months on the fine lees without any intervention. During this period the lees not only protect the wine in a natural way, but also adds a layer of complexity as well as richness.
After bottling the wine stayed in the cellar for another six months before its market release.
Grape variety:
90% Sangiovese 5% Merlot 5% Cabernet Sauvignon