Harvesting and selection of the best grapes in the vineyard by hand. Transport to the winery in 200-kg bins. The grapes are destemmed and transferred by gravity into 100-hl stainless steel open tanks and then inoculated with selected yeasts. Fermentation temperature 24-27°C with daily punching. Duration of fermentation and maceration on the skins about 14-16 days.
18 months in 500-litre tonneaus of which 30% new and 70% second passage.
February 13, 2020
Colledilà stands out for its complex structure and great, modern elegance. A pure Sangiovese that manages to reveal all the magnificent qualities of this grape that are further exalted by the small dimensions of the vineyard whose name it bears. The soil is a calcareous clay, rocky, rich in calcium carbonate and poor in organic matter. Colledilà vineyard is on a geological formation called Monte Morello, also known as Alberese. Seven hectares in size, it is located at 390 meters above sea level and has a southeastern exposure. The grapes are handpicked and then selected: only perfect clusters become Colledilà.
This was an atypical year, perhaps unlike any ever registered. Winter was fairly mild and warm. The frost that arrived on 18‐20 April, the drought, the extreme heat that lasted for more than two months, all scorched the earth and the grapevines. For this reason, the leaf removal typically carried out before grape harvest was avoided; instead, the grapevines were left “untidy”, only slightly trimmed, to protect the fruit from the rays of the sun. At the end of August and the first ten days of September, rains came and the temperatures dropped drastically, all the way to the seasonal average.
Ruby red colour. Very complex nose of ripe red fruit, iris, violet and balsamic hints. The palate is succulent, juicy; the well-balanced acidity with soft tannins give this wine freshness and length.