Rosario in Latino di Benedetto XVI Misteri Gloriosi

############################# Video Source: www.youtube.com/watch?v=gpVJmbJBASk

Il Palazzino, a family venture of father and son, in the area of Chianti Classico. • Chianti lies in all these protected narrow valleys, • surrounded by hills, forests... • Here, however, it is very particular. There is this endless wide open valley. • As I was telling you, one can see all the way to the Mount Amiata, now over there hidden. • This allows the wind to blow around, • and the air is very clean and fresh. • This helps us a lot in managing the vineyards. • Now we have ca. 15 ha. • And our production is 80 000 bt. • Everything here is grown organically. • We have begun to experiment with natural products, for example composed of propolis. • In 70s, in this area spurred cordon training method was adopted • Usually there is single cordon, that way, always with 4 buds. • always with 4 buds. • We chose to use double cordon. • We think the plant's energy is equally distributed this way • between all the buds. • It also makes work in the vineyard much easier. • On the other hand, such a system does not guarantee • increased longevity for the vines. • For example, one of our the most important vineyards, Grosso Sanese, • after 40 years had a lot of vines • which had to be substituted • And the rest of vines had extremely low yields. • It is not reasonable to only go after concentration in the grapes, • as one can run into exaggerated levels of alcohol. • Sugars in such grapes will reach the limit. • That is why currently we use cane pruning (Guyot) training system, • that hopefully increases the longevity of the vines. • In addition, better vineyard management is also important. • As I was saying, in the recent years there is • an upcoming challenge of warming up • which leads to this concentration of sugars in the grapes. • We usually.... • in every other row plant barley and a certain type of clover. • Unless the row is a natural road to somewhere, • in which case these sorts of plants will just grow by themselves. • The goal is this. • The soil here is calcareous and clay, • in fact here it is pretty much a clay type of soil. • ca. 40% of clay. • Then we have Galestro , and we also have Alberese • which is a typical type of rock • used as a material to build houses in Chianti. • Our wines are characterized • by their full body and structure. • For us it can be a problem related to the logistics of the winemaking • because it means that the wine has to spend • time in the cellar before you can appreciate it. • The timeframe that we have for our best wines • speaking of our best grapes • is around the same as in Montalcino. • This year, however, we are late compared to them. • Our Grosso Sanese now is 2012 vintage • so it is around five years old. • Here, facing the south, • is our other vineyard, called Argenina. • Argenina then becomes a name of our Chianti Classico wine. • So we mix together the grapes from Argenina vineyard • with the grapes from the first vineyard I was showing you before. • This is our choice to mix these grapes together. • We do it to mix together • also the different types of the soil we have here. • Calcareous and clay soils. • The two vineyards are not so far away from each other, but the soil change rather dramatically. • Fermentation happens under controlled temperature. • In the best case scenario, we do not add any additional yeast. • During maceration we usually do remontage. • This is a very mild and delicate way for extraction. • At the same time, it does provide oxygen to the wine. • In the cellar we use stainless still or cement tanks immediately after the maceration. • We use big barrels for wine that undergoes • malolactic fermentation. • Once the wine stabilizes we transfer the wine to • different casks, depending on the type of the wine. • Our Chianti Classico Argenina • spends at least 18 months in oak. • Grapes for this wine mostly come from the vineyard, that is called the same, Argenina. • Grapes from that vineyard then become mixed with grapes from a completely different vineyard, • with a completely different soil. The first vineyard has tuff, sandy and alluvial soil. • While the other soil is clay. • So, on the one hand, the wine gets a frutty character, • while on the other hand, it is also rich and full bodied wine, • which has to remain in the cellar • for at least 18 months. • Oak softens the tannins • until there the best moment to drink the wine. • These 18 months very often and very easily can turn into a longer period. • Here is our Grosso Sanese, 2012 vintage, always 100% Sangiovese. • You could at that time even add white grapes to the blend, but 100% Sangiovese was never made. It is a full bodied wine. • It does not make any sense to start selling such a wine only after 2-3 years. • You would not enjoy such a wine. It would not be ready. • So in fact we are talking about the timeframe that is similar to Montalcino. • For more information and bookings: • https://www.winetastingrome.com/ • http://www.roscioli.com/ • FOLLOW US / SEGUICI • Like us on Facebook - / rimessaroscioli • Follow us on Instagram - / rimessaroscioli • Learn about our Wine Club - https://www.winetastingrome.com/wine-...

#############################

New on site