In the vineyard
The 31 hectares of vineyards have been managed organically since 2001, certified from 2006. The estate also uses its own compost as a natural fertilizer in the vineyards.
A green harvest is carried out during July and August, reducing the crop by anything from 20 to 50% to increase concentration in the remaining fruit. The Sangiovese grapes destined for Percarlo come from the finest zones within the vineyards, often picked later for additional concentration. The diurnal shift helps the fruit retain acidity.
All the grapes are hand-picked, with the finest bunches of Sangiovese selected and separated, destined for the Percarlo cuvée. The Merlot for La Ricolma is grown in five separate plots planted with the same clone (181). A small percentage of the Canaiolo variety is also grown and represents 3 to 5% of the Chianti Classico and Chianti Classico Riserva blends.
In the winery
Grapes are de-stemmed and fermented in stainless steel and concrete vats with indigenous yeasts. The wines are macerated on their skins for around 14 to 18 days before racking prior to élevage.
Percarlo and La Ricolma are matured in 225-litre French oak barriques for 20 to 22 months, while the Chianti Classico is matured in larger 500-litre tonneaux oak casks for 10 to 12 months. The Chianti Classico Riserva Baròncole is aged 16 to 20 months in French oak with an additional six months’ ageing in bottle prior to release.
