Vigneto La Casuccia 1995
Both grape varieties were harvested later than usually, i.e. the Merlot on October 4th and the Sangiovese on October 20th. The 15 tons of grapes were gently crushed and destemmed. Fermentation proceeded regularly in temperature-controlled stainless-steel tanks between 30░ and 33░C. The cap was pumped over frequently during the entire fermentation process and the extended maceration lasted for 30 days allowing an excellent extraction of colour, flavour and tannins. After the primary fermentation, 107 hectoliters (approx. 2,820 US gallons) of wine were drawn off in mainly French oak barrels to undergo malolactic fermentation.
The wine was blended and then aged in French oak barrels (Allier), of which 80% were new, for about 13 months. After clarification, the wine was bottled as follows on May 29th, 1997: 600 half bottles (375 ml); 11,850 standard bottles (750 ml); 303 magnum bottles (1.5 liters) and 96 double magnum bottles (3 liters).
Total acidity: 5,80
Volatile acidity: 0,45
Total dry extract: 30,90