Wine Information
Vinification
The grapes selected for this cru were harvested on the following dates: Malvasia Nera, September 24th, and Sangiovese on October 27th. 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 26 days. After the wine had been drained off, it went through malolactic fermentation in barriques.
Maturation
Following assemblage, the wine was matured in barrels of Allier oak, 40% of which were new.
The wine was bottled on June 4th, 2009, and filled 6.800 Bordeaux bottles, 400 magnums and 50 double magnums.
Vineyard profile
Bellavista, covering an area of 22.817 hectares (56.358 acres), was planted between 1967 and 1975. The altitude ranges from the 530 (1,739 ft.) in the section known as Bellaria and the 456 meters (1,496 ft.) of the Campinuovi sector.
The soil consists primarily of clay with a substantial content of crumbled rock. The predominant training system is the espalier (14.5 hectares), with pruning in the simple Guyot technique, while the method known as the open lyre is applied in 8.31 hectares. The varieties cultivated in the 25 lots, numbering from 1 to 25, include Chardonnay and Merlot in addition to the traditional Sangiovese, Canaiolo, Malvasia and Trebbiano.
This wine is not produced every year, but only in exceptional vintages and in limited quantities.
The first vintage was 1978.
Technical data
Total acidity: 5,50
Volatile acidity: 0,48
pH: 3,47
Alcohol: 13,68
Total dry extract: 32,20
U.V.280: 80,00
