x
  • Country ranking ?

    65
  • Producer ranking ?

    5
  • Decanting time

    4h
  • When to drink

    2020-2035
  • Food Pairing

    Pork

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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The Story

The wine Galatrona is a cru of Merlot made from the vineyard Galatrona planted in various phases during the 1990’s with low vigor bordeaux clones in the locality known as Feriale. The vineyard extends for 10 Ha with almost 50.000 plants grown on spurred cordon trellising.

Loam rich in clay, with shale, marl and sandstones.

Altitude 300 m asl. South-eastern exposure. Placed on the south-eastern borders of the Chianti Hills, in the DOC Val d’Arno di Sopra.

Clay helps keeping moisture in the soil, of which merlot has higher needs in the hot, dry, Tuscan summers. The combination of stones, shale and clay is among the elements that allow Galatrona to produce an elegant and full bodied wine even in what are considered minor vintages.

Since 2004 we have been abandoning traditional farming methods practising Natural/Sustainable farming: dry farming, no tillage, total grassing with mulch management, no synthetic pesticides or fertilizers. Official Organic Certification was obtained from harvest 2016 (Petrolo olive oil is organic since the 90’s). To achieve natural balance in the vineyard, plant management is made by hand with targeted intervention. Heavier pruning and grape thinning is almost absent in the mature vineyards already balanced. Today extra management is only needed in the more challenging years only.

Vinification: Manual harvest in crates and further grape selection with sorting table. Natural vinification with native yeasts in cement vats. Manual soft and frequent pumping over. Skin maceration over 15 days.

Aging: Spontaneous malolactic fermentation in wood.

Maturation:  In Frech oak barrique, a third new, for about 18 months. Constant batonnage of the fine lees for the first 6 months.

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Information

Origin

Arezzo, Toscana

Highlights

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