Terroir: In 1997, Stefano Cinelli Colombini purchased an estate in Scansano, in Tuscany’s Maremma area, near the Tyrrhenian Sea coast, now called Vivaio dei Barbi. This 28-hectare (69-acre) property is planted to 20 hectares (50 acres) of which 16 hectares (40 acres) are Sangiovese and 4 hectares (10 acres) are Merlot. The estate sits on a hill, rising to 250 meters and enjoys a Mediterranean climate with long, sunny, bright days mitigated by cooler nights refreshed by the sea breeze. Soils here are stony and mixed with sand. Sangiovese from Maremma, locally called Morellino, tends to give wines that are well structured and balanced with soft tannins and lower acidity levels than in Montalcino.
Vinification: The grapes undergo a pre-fermentation cold maceration (“cold-soak”), which consists of cooling the grapes at a temperature of 16°(60°F) in an anaerobic environment (under a CO2 blanket) to protect the must from oxidation. This non-alcoholic, aqueous extraction results in an increased color intensity and stability, softer astringency and tannins and more body and aromatics. After 48 hours, the temperature is raised and alcoholic fermentation begins, lasting 12 -13 days and temperatures reach 27°- 28°C (78 – 80°F) raised to 27°- 28°C. After racking and malolactic fermentation, the wine is aged in small-medium sized Slavonian oak barrels (225L – 15 hl) for six months.
Longevity: Drink now and up to 4 to 5 years from release of vintage.
Ruby-red color with purple hues. Red berries, cherries, myrtle and notes of Mediterranean shrub. The palate is warm with soft, round tannins, fresh acidity and a touch of tobacco on the long finish.
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