Tuscany, 2021
The Santa Goccia is a cuvée of 70% Sangiovese, 20% Canaiolo and 10% Trebbiano. The wine thus corresponds to the historical assembly of a Chianti, which is no longer approved today, which is why this wine is known as Toscana Rosso. The harvest was done by hand from the end of September to the beginning of October. After the uncapping followed the fermentation with autochthonous yeasts, the maceration between 25 and 30 days on the shells in steel tanks of 15 and 20 hl without the use of sulfur and without pumping during the fermentation period. The pomace hat was only stirred by hand. The maturation took place in the steel tank for five months on the fine yeast. After that, the wine was subtly sulfurized, filled and the wine was bottled for at least another eight months in the winery. The grapes come from 40-year-old vineyards in Barberino Val d'Elsa at about 250 meters above sea level with alluvial land and skeleton soils, sand, clay and tuff.
