Vigneto Bellavista 1999
The grapes selected for this cru, amounting to 75 quintals, were harvested on the following dates: Malvasia Nera, September 15th, and Sangiovese, surprising early, on October 16th. Fermentation was regular and, as usual, at controlled temperatures. The wine was pumped over the cap numerous times throughout the period of fermentation and maceration, which lasted 23 days. After 52 hectoliters had been drained off, the wine went through malolactic fermentation in barriques.
Following assemblage, the wine was matured for about 12 months in barrels of Allier oak, 75% of which were new.
The wine was bottled on May 8th, 2001, and filled 6.402 Bordeaux bottles and 250 magnums.
Total acidity: 5,60
Volatile acidity: 0,45
Total dry extract: 30,10