Castello del Terriccio 2000
Indicazione Geografica Tipica di Toscana
Region/Origin: Indicazione Geografica Tipica di Toscana – (Toscana I.G.T.)
Grapes: Syrah 50%, Petit-Verdot 25%, 25% other red varieties
Vine density per hectare: 5.600
Training system: Spurred cordon
Vineyard: Our vineyards are located 150 meters above sea level, facing a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Total Acid: 5,20
Alcohol: 13,5%
Vintage: Harvest began on our estate vineyards on September 3 for the Petit-Verdot, September 12 for the Syrah.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wines were fermented in stainless steel vats at 31°C, 18 days for the Syrah, 16 days for the Petit-Verdot.
Aging: The wine was aged separately in both new French oak barrels for 18 months. The finished wine was then aged for a further 16 months after bottling (without fining, light filtration) in September 2002.
Total Products 2000: 6.500 bottles (6 bottles for cases)
Oenologist: Carlo Ferrini
Awards:
Gambero Rosso 'Tre Bicchieri'
3 Stars – I Vini di Veronelli
94 Pts. Robert M. Parker Jr.
Silver – Les Vinalies France
Castello del Terriccio 2001
Indicazione Geografica Tipica di Toscana
Region/Origin: Indicazione Geografica Tipica di Toscana – (Toscana I.G.T.)
Grapes: Syrah 50%, Petit-Verdot 25%, 25% other red varieties
Vineyard: Our vineyards are located 150 meters above sea level, facing a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Total Acid: 5,20
Alcohol: 14,5%
Vine density per hectare: 5.600
Training system: Spurred cordon
Vintage: Harvest began on our estate vineyards on September 9 for the Petit-Verdot and September 12 for the Syrah.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wines were fermented in stainless steel vats at 31°C, 15 days for the Syrah and18 days for the Petit-Verdot.
Aging: The wine was aged separately in both new French oak barrels for 19 months. The finished wine was then aged for a further 16 months after bottling (without fining, light filtration) in September 2002.
Total Products 2001: 11.000 bottles (6 bottles per case)
Oenologist: Carlo Ferrini
Awards:
Gambero Rosso 'Tre Bicchieri'
4 Clusters – Associazione Italiana di Sommeliers (A.I.S.) 'Duemilavini'
3 Stars – I Vini di Veronelli
95 Pts. Robert M. Parker Jr.
92 Pts. Wine Spectator
92 Pts. – Stephen Tanzer
Indicazione Geografica Tipica di Toscana
Region/Origin: Indicazione Geografica Tipica di Toscana – (Toscana I.G.T.)
Grapes: Syrah 50%, Petit-Verdot 25%, other red varieties 25%
Vineyard: Our vineyards are located 150 meters above sea level, facing a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Total Acid: 5,20
Alcohol: 14%
Vine density per hectare: 5.600
Training system: Spurred cordon
Vintage: Harvest began on our estate vineyards on September 9 for the Petit-Verdot and September 12 for the Syrah.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wines were fermented in stainless steel vats at 31°C, 15 days for the Syrah and 18 days for the Petit-Verdot.
Aging: The wine was aged separately in new French oak barrels for 18 months.
Total Production 2003: 15.000 bottles (6 bottles per case), available also in Magnum bottles.
Oenologist: Carlo Ferrini
Awards:
Gambero Rosso 'Tre Bicchieri'
4 Clusters – Associazione Italiana di Sommeliers (A.I.S.) 'Duemilavini'
3 Stars blu, 92 Pts. – I Vini di Veronelli
5 Bottles 18/20 – Guida dell'Espresso 'Vini d'Italia' (Guide 2006)
92 Pts. Robert M. Parker Jr.
89 Pts. – Stephen Tanzer
Indicazione Geografica Tipica di Toscana
Region/Origin: Indicazione Geografica Tipica di Toscana – (Toscana I.G.T.)
Varieties: Syrah 50%, Petit-Verdot 25%, other red varieties 25%
Vineyard: Our vineyards are located 150 meters above sea level, facing a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Total Acid: 5,40
Alcohol: 14%
Vine density per hectare: 5.600
Training system: Spurred cordon
Vintage: Harvest on our estate vineyards between September 9 and 27.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wines were fermented in stainless steel vats at 31°C for 18 days.
Aging: The wine was aged separately in new French oak barrels for 18 months.
Total Production 2004: 18.000 bottles (6 bottles per case), available also in Magnum bottles.
Oenologist: Carlo Ferrini
Awards:
Gambero Rosso 'Tre Bicchieri'
4 Clusters – Associazione Italiana di Sommeliers (A.I.S.) 'Duemilavini'
92 Pts. Wine Spectator
Region/Origin: Indicazione Geografica Tipica di Toscana – (Toscana I.G.T.)
Varieties: Syrah 50%, Petit-Verdot 25%, other red varieties 25%
Vineyard: Our vineyards are located 150 meters above sea level, facing a south/south-western exposure. The density of the vines is 5.600 plants per hectare. The vines were planted in 1996. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Total Acid: 5,50
Alcohol: 13,5%
Vintage: Harvest on our estate vineyards between September 12th and 29th.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wines were fermented in stainless steel vats at 31°C for 18 days. The malolactic fermentation took place in stainless steel tanks for 4 weeks. After this the wine was racked in oak barrels and stir the lees once a week. Racking is effectuated at each change of season.
Bottling without filtration. September 2007.
Aging: The wine was aged separately in new French oak barrels for 18 months.
Total Production 2005: 35.000 bottles (6 bottles per case), available also in Magnum bottles.
Oenologist: Carlo Ferrini
Awards:
Gambero Rosso 'Due Bicchieri'
5 Clusters – Associazione Italiana di Sommeliers (A.I.S.) 'Duemilavini'
94 Pts. – I Vini di Veronelli
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