The 2009-2010 vintage was fairly unusual, with a cold, snowy winter, rainy spring, hot summer, and variable weather in September and October. Thanks to the snowfall and rains there was no risk of drought, and the vines worked steadily and well. The considerable day-night temperature excursions at the end of August and the beginning of September allowed the grapes to have the right sugar concentration, good acidity and color extraction. The Sangiovese was harvested when it reached perfect ripeness, between the tenth and fifteenth of October. The high sugar and polyphenol concentrations allow us to expect good things from our top wines destined to long aging. This is the best Sangiovese we have ever seen. Incredibly intense, charged hues, and extraordinary concentration. The Merlot was picked from the second to the twenty-fourth of September and the Cabernet, immediately after the Merlot. Excellent phenolic and color extraction, the wine was already clean and elegant at the end of the alcoholic fermentation.(winemaker's note)
Sangiovese 80%, Merlot 15%, Cabernet Sauvignon 5%. Fermentation lasted 12-18 days on the skins at 24°-27°C. The wine is matured in barrels and casks for 18 months.
Bright ruby red colour. Rich, elegant, tender and spicy on entry then the red fruit notes gain and invade the nose. Thanks to a long and accurate selection at the winery, the wine and wood are fully integrated to express its distinctive character. Red fruit and pepper on the palate that reveals the mineral style of Chianti Classico.
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