Sangiovese 90%, Merlot 5%, Canaiolo 5%
Fermentation and maceration in stainless steel tanks at a controlled temperature of 24°C-27°C (75.2°-80.6°F) with 14-16 days of skin contact.
18 months in tonneaus and large casks with 3 to 6 months in the bottle.
Rocca Guicciarda was in the past one of the most important feudal estates belonging to the Ricasoli family. Complex and harmonious wine in the traditional style, with an unmistakable label.
The autumn and winter were very mild this year, with below-freezing temperatures only in part of January. It was rainy, about 440 mm. In the spring, temperatures were average, with the end of May and early June hot but humid. This diminished the fruit set causing a thinning effect in the clusters that was good for the Sangiovese. Two hailstorms at the end of May also led to loss of flowers, thus reducing per-plant growth. Summer was hot and dry. End-July and Mid-August rains gave some relief to the plants, helping them during the period of veraison.
Harvest began in early September, with temperatures mid-to-high for that period of the year during the day and a drop of as much as 10-15°Cat nights, favoring the accumulation of phenolic compounds.
Intense ruby red color with slight garnet hues. It has a soft entry prevailing red fruits. Long persistent finish with firm, silky tannins and balanced acidity.